1 2 1/2- to 3- pound ready-to-cook broiler-fryer chicken, cut up
1/4 C cooking oil
2 medium oinions, cut in 1/4- inch slices
2 cloves garlic, minced
1 16 oz. can tomatoes
1 8oz. tomato sauce
1 t salt
1/4 t pepper
1 t dried oregano or basil, crushed
1/2 t celery seed
1 or 2 bay leaves
1/4 C dry white wine
Instructions
In skillet, brown chicken in hot oil. Remove chicken. In same skillet, cook onion and garlic till tender but not brown. Return chicken to skillet.
Combine tomatoes, tomato sauce, salt, pepper, and seasonings. Pour mixture over chicken. Cover and simmer 30 minutes. Stir in wine. Cook, uncovered, 15 minutes longer or till tender; turn occasionally. Remove bay leaves; skim off excess fat. Ladle sauce, and chicken over spaghetti noodles in dish.
Originally Submitted
3/1/2010
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