Chicken Cacciatore
INGREDIENTS
- ⅓ cup olive or vegetable oil
- 1½ lbs chicken
- 1 large onion, diced
- 1 medium green pepper, diced
- 2 garlic cloves, minced
- 1 28-ounce can tomatoes
- 1 8-ounce can tomato sauce
- ½ cup Chianti wine
- 1 teaspoon salt
- ½ teaspoon pepper
- ½ teaspoon ground allspice
- ½ teaspoon thyme leaves
- 2 bay leaves
INSTRUCTIONS
About 1½ hours before serving:
In 12” skillet over medium-high heat, in hot olive oil, cook chicken, a few pieces at a time, until browned on all sides, set aside.
In drippings in skillet over medium heat, cook onion, green pepper, and garlic, stirring occasionally, until vegetables are tender, about 5 minutes.
Return chicken to skillet; add tomatoes and their liquid and remaining ingredients; heat to boiling. Reduce heat to low; cover and simmer mixture for 40 minutes or until chicken is fork-tender. Discard bay leaves. Serve with rice or egg noodles.
Makes 8 servings.