Chicken Cacciatore

  1. In heavy skillet or Dutch oven, brown chicken in hot oil 4 to 5 minutes.
  2. Remove chicken and set aside.
  3. Add mushrooms, sweet peppers, onion and garlic to skillet drippings; cook until tender. Add wine and Serrano or crushed red pepper to vegetable mixture. Bring to a boiling point.
  4. Reduce heat.
  5. Simmer, uncovered, until almost all the liquid is evaporated.
  6. Add undrained tomatoes, tomato paste, lemon juice, basil, sugar, thyme, salt and pepper. Return chicken to pan.
  7. Simmer, uncovered, 15 minutes or until chicken is tender and is no longer pink.
  8. Serve over pasta.

chicken, olive oil, mushrooms, sweet red, onion, garlic, white wine, serrano chili pepper, red peppers, tomatoes, lemon juice, tomato paste, basil, sugar, rigatoni pasta, sugar, thyme, salt, pepper

Taken from www.cookbooks.com/Recipe-Details.aspx?id=456411 (may not work)

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