Chicken Cacciatore

My godmother gave me this recipe when I got married 24 years ago. I’ve been using it ever since. I make the dish the night before, and my family just loves it. Leftovers may be frozen.

Recipe

• 1/2 cup olive or cooking oil
• 4 skinless, boneless chicken breasts
• 1 tablespoon minced garlic
• 1 large red or Vidalia onion, sliced
• 2 large red peppers, sliced into
• 1/2-inch strips
• 2 large celery stalks, sliced into
• 1/4-inch strips
• 1/2 pound fresh mushrooms, sliced
• 2 28-oz. cans crushed tomatoes
• 1 28-oz. can diced tomatoes
• 2 tablespoons Italian seasoning
• 1 teaspoon fresh cracked pepper
• 1 cup white vinegar

In a large Dutch oven, warm oil on low/medium heat. Add chicken pieces, cooking 6 to 8 minutes. Add all remaining ingredients, except vinegar. Cook on low/medium heat, covered, stirring every 30 minutes, for 2 1/2 to 3 hours. In last 30 minutes, add vinegar. Serve over white rice, or linguine pasta. Serves 6-8.

Tips From Our Test Kitchen: This dish is hearty, satisfying, and healthful—containing no salt. It’s also good as a chunky soup served with garlic bread.

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