Marilyn Martin's Recipe

Chicken Cacciatore

Category: Recipes

CHICKEN CACCIATORE

1 3-4 lb. fryer, cut up
1/2 cup flour
1/4 tsp. garlic and onion powder
1/2 tsp. salt
1/4 tsp. pepper
1/3 cup olive oil
6 large cloves garlic, minced
1 or 2 large onions, sliced
1 ea. red and green bell peppers, coarsely chopped
1 1/2 cups canned tomatoes
1/2 tsp. oregano
1/2 tsp. basil
1/4 tsp. red pepper flakes
1/3-1/2 cup dry sherry or white wine
8 to 12 oz. sliced mushrooms
1 stalk celery, thinly sliced

Chicken should be cut in serving size pieces. Put 1/2 cup flour, garlic powder, onion powder, salt and pepper in a large plastic or clean brown paper bag.
Add 2 or 3 pieces chicken at a time and shake to coat well with flour.

Heat olive oil; brown chicken on all sides. Add remaining ingredients except mushrooms and wine.

Cover and simmer for 30 minutes or until chicken is tender.

Add mushrooms and wine; simmer, uncovered, for an additional 10 minutes.

Season to taste with salt and pepper.

Note: If you prefer a spicier sauce, onion powder, garlic powder, and cayenne can be added as desired.

Serve over wide egg noodles or other pasta.