Jefferson County Recipe of the Day: Chicken Cacciatore

This easy chicken cacciatore recipe makes a good dinner!

Ingredients

1 broiler/fryer chicken (3-1/2 to 4 pounds), cut up
1/4 cup all-purpose flour
Salt and pepper to taste
2 tablespoons olive oil
2 tablespoons butter
1 large onion, chopped
2 celery ribs, sliced
1 large green pepper, cut into strips
1/2 pound sliced fresh mushrooms
1 can (28 ounces) tomatoes, drained and chopped
1 can (8 ounces) tomato sauce
1 can (6 ounces) tomato paste
1 cup dry red wine or water
1 teaspoon dried thyme
1 teaspoon dried rosemary, crushed
1 teaspoon dried oregano
1 teaspoon dried basil
3 garlic cloves, minced
1 tablespoon sugar
Hot cooked pasta
Grated Parmesan cheese

Directions

-Dust chicken with flour. Season with salt and pepper. In a large skillet, brown chicken on all sides in oil and butter over medium-high heat. Remove chicken to a platter.

-In the same skillet, cook and stir the onion, celery, pepper, and mushrooms for 5 minutes. Stir in the tomatoes, tomato sauce, tomato paste, wine, herbs, garlic, and sugar. Bring to a boil. Reduce heat; cover and simmer for 30 minutes.

-Return chicken to skillet. Cover and simmer for 45-60 minutes or until the chicken is tender. Serve over pasta and sprinkle with Parmesan cheese.

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