Thursday, January 15, 2009

Chicken Cacciatore

This recipe was, by far,! Seriously, it was amazing! The chicken cacciatore takes 3 hours to cook, in a dutch oven, but it was soooo tender and had a ton of flavor.. oh, I'm drooling over it right now ;) Don't be scared away by the long cook time. It was super easy to make.

Recipe from American Profile: Hometown Cookbook: A Celebration of America's Table
By Mary Carter, Susan Fisher and Candace Floyd.


1/2 cup olive oil
4 chicken breasts
1 tbsp garlic
1 large onion, sliced
1/2 pound fresh mushrooms
2 large red peppers, sliced
2 large celery stalks (I used a lot more), sliced
1 (28-ounce) can crushed tomatoes (recipe calls for 2 but I found 1 to be enough)
1 (28-ounce) can diced tomatoes
2 tbsp italian seasoning
1 tsp pepper
1 cup white vinegar


In the Dutch oven, warm oil and cook chicken for 6-8 minutes.
Add garlic, onion, mushrooms, peppers and celery.
Stir in the tomatoes. Season with Italian seasoning and pepper.
Cover and cook over low-to-medium heat for 2.5-3 hours, stirring every 30 minutes.
During the last 30 minutes, add the vinegar.
Serve over rice or linguine.

While cooking: yes, it does look very soupy.

It's great too because you can keep in on warm and serve whenever you're ready.. it won't really overcook! And you can easily freeze the leftovers for later :) yum yum yum!

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