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Jan’s Chicken Cacciatore
1 chicken cut up (I like to use boneless, skinless chicken pieces)
1/4 cup olive or vegetable oil
1 large onion, chopped
1 large green pepper sliced into strips
2-3 garlic cloves, minced
Fresh mushrooms, sliced
1 6 oz. can tomato paste
2 cups hot water
1/4 cup dry red wine
1 bay leaf
1/4 tsp. allspice
Salt and pepper
Sprinkle chicken with salt and pepper and brown on all sides in the
oil. Remove from the pan and drain on paper towels. Add the onion, garlic
mushrooms and green peppers-cook, stirring for a few minutes until the
onion begins to wilt. Place the browned chicken pieces into a large ovenproof
casserole (I use a roasting pan with a lid) pour the onion-pepper mixture
over the chicken. In the same frying pan or a saucepan, mix the tomato
paste, water, wine, bay leaf and allspice-mix well. Pour over the chicken,
cover and bake in a 350: oven about 1 hour or until the chicken is done
then uncover the chicken and bake an additional 30 minutes for the sauce
to thicken. This can also be cooked stovetop, just cook slowly until the
chicken is done and the sauce thickens.