Chicken Cacciatore


  • 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, cut up and juice reserved

  • 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


  • 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 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 chicken is tender. Serve over pasta and sprinkle with Parmesan cheese.
    Freeze option: Cool chicken mixture. Freeze in freezer containers. To use, partially thaw in refrigerator overnight. Heat through slowly in a covered skillet until a thermometer inserted in chicken reads 165°, stirring occasionally.