Recipe by keen5
I love this recipe and so does my family! I cannot remember where I got this recipe, since I've had it for years, but I'm sure it was out of an old book. Prep time is approximate.
Top Review by mycuteboys
Great recipe! This is the second time I make chicken cacciatore and this recipe beats the other one by far. We had it for dinner and all three of us devoured it. It was so good my husband agreed to do the dishes... I did not have white wine so I made chicken broth out of one of the chicken bouillon cubes and used it instead. It tasted good still. Thanks for this recipe.
- 2 broiler-fryer chickens, cut into serving pieces
- 1⁄2 cup flour
- 1 teaspoon salt
- 1⁄4 cup butter
- 1⁄4 cup olive oil
- 2 medium onions, sliced
- 1 green pepper, sliced
- 1 lb mushroom, sliced
- 2 garlic cloves, minced
- 1 (28 ounce) can Italian plum tomatoes, drained & chopped (reserve juice)
- 2 chicken bouillon cubes
- 2 tablespoons chopped fresh parsley
- 1 1⁄2 teaspoons salt
- 1⁄4 teaspoon pepper
- 1⁄2 teaspoon oregano
- 1⁄2 teaspoon marjoram
- 1⁄2 teaspoon thyme
- 1⁄2 cup dry white wine
- 1⁄2 cup sliced ripe olives
- parmesan cheese
Directions See How It's Made
- Dredge chicken pieces in 1 tsp of salt and flour.
- Brown chicken in mixture of oil and butter.
- Remove to a casserole.
- Saute onion, garlic, green pepper and mushrooms.
- Stir in tomatoes, bouillon cubes, parsley, seasonings, white wine and 1/2 cup of reserved juice.
- Cook a few minutes to blend, add to chicken in casserole.
- Cover and bake at 350°F for 45 minutes, or until chicken is almost tender.
- Uncover, add olives and bake 15 to 20 minutes longer.
- Remove chicken and vegetables to a warm platter.
- Rapidly boil liquid until slightly reduced and thickened.
- Pour over chicken.
- Sprinkle with Parmesan cheese.
- Serve with spaghetti.