Chicken Cacciatore Recipe
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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
Instructions
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.
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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