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Chicken Cacciatore

From Lynne Wilson


⅓ cup oil
8 -12 pieces chicken (depending on size- approx. 3½ to 4 pounds)
2 large green peppers, sliced
1 large yellow onion, sliced
1 lb. mushrooms, sliced
1 clove garlic, minced
¼ tsp. dried oregano (1 to 2 tsp. fresh)
2 tsp. fresh basil, chopped
1 tsp. salt
⅛ tsp. pepper
Parmesan cheese, grated
Spaghetti or rice (optional)


Keep the oil in a very large, deep frying pan. Add the chicken and cook over medium high heat, uncovered, turning once, for about 10 minutes or until lightly brown. Lower the heat slightly and cover the pan. Continue to cook for 10 minutes longer. Drain the fat and accumulated juices from the pan. Add the tomatoes, peppers, onion, mushrooms, garlic, oregano, basil, salt and pepper. Cover the pan and let the vegetables cooked down to make the sauce (5 to 10 minutes). Uncover and simmer for 25 to 30 minutes, turning the chicken occasionally, until the vegetables are done and the sauce has thickened slightly. Top with grated Parmesan cheese and served over spaghetti or rice.