KitchenMagician's Recipe

CHICKEN STEW - CACCIATORE

Category: Chicken Casseroles

Makes 6 servings.

3 1/2 lb. chicken, cut up and skin removed
1/4 c. all-purpose flour
salt and pepper
2 T. olive oil
2 T. butter
1 onion, chopped
2 stalks celery, sliced diagonally
1 green pepper, cut into strips
1/2 lb. sliced fresh mushrooms
3 garlic cloves, minced
1 28-oz. can stewed tomatoes, cut up and juice reserved
1 8-oz. can tomato sauce
1 7-oz. can tomato paste
1 c. dry red wine
1 tsp. dried thyme
1 tsp. dried rosemary, crushed
1 tsp. dried oregano
1 tsp. dried basil
1 T. sugar
hot cooked linguine or fettuccine
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.
Remove chicken to platter.
In same skillet, cook and stir the onion, garlic, celery, pepper and mushrooms for 5 minutes.
Stir in the tomatoes, tomato sauce, tomato paste, wine or water, herbs and sugar. Bring to a boil. Reduce heat; cover and simmer for 30 minutes.
Return chicken to skillet. Cover and simmer for 45 to 60 minutes, or until chicken is tender.
Serve over pasta and sprinkle with Parmesan cheese.