POULTRY Back to Index
Chicken Cacciatore

2

chicken legs - cut

6

chicken breasts boned split

6

chicken wings

 1

cup of flour

1 tsp

salt

1 tsp

pepper

1/2

cup oil

2

cloves garlic - crushed

2

cups tomato paste

6

cups chicken broth

4

cups white wine

1/2 tsp

thyme

 4

bay leaves

2

cans black olives - pitted
 4 cups mushrooms
 2 1/2 pounds spaghetti

 

Dredge chicken in flour mixed with salt & pepper. Pour oil into dutch oven. Add crushed garlic. Add floured pieces of chicken and brown. Add tomato paste, chicken broth, white wine, thyme, bay leaves, thyme, and mushrooms and bring to boil. Lower temperature and cook on medium low heat until chicken is tender.

Serve with pasta.

Refrigerate leftovers.

6 to 8 servings