Chicken Cacciatore

We picked up this chicken cacciatore recipe while back home visiting my parents. My dad would make this when I was a kid back in the mid to late 80’s. We always knew it was going to be a good night for dinner when this came out. Mainly because dad would spend so much time in the kitchen make it. It was somewhat of a rarity in our house, but it was oh so good! I’m not even sure where it came from other that it was ripped from an old 3-ring binder cookbook. This one little recipe is just tucked away with all of the other recipes that Mom has, most of them probably older that I am.

Never underestimate the power of a long-standing family recipe. There is lots of stories in between the lines on the old notecards.

Chicken Cacciatore

1 whole chicken cut up.

1/4 cup shortening

1/2 cup all-purpose flour

2 cups thinly sliced onion rings (about 1 onion)

1/2 cup green bell pepper (sliced)

1 can tomatoes (16 oz), drained.

1 can tomato sauce (8 oz)

2 cloves garlic, crushed.

1 can sliced mushrooms (we used fresh)

1 TSP salt

1/4 TSP oregano

Chicken Cacciatore

This is a perfect dinner to make just as the cold weather starts to set in. Also, a good option to feed a large family.

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Prep Time 15 minutes mins

Cook Time 1 hour hr

Course Main Course

Cuisine Italian

Ingredients

  

• 1 whole chicken cut up.
• ¼ Cup Shortening
• ½ Cup All-purpose flour
• 2 Cup sliced onion rings (about 1 onion)
• ½ Cup green bell pepper (sliced)
• 1 Can Tomatoes (16 oz), drained.
• 1 Can sauce (8 oz)
• 2 Cloves 2 cloves garlic, crushed.
• 1 Can 1 can sliced mushrooms Fresh is better. 😀
• 1 Tsp Salt
• ¼ Tsp Oregano

Notes

This is also a great dish to use up tomatoes, onions, and peppers, from you garden. 

Instructions

Wash chicken and pat dry. It’s always good to pat it dry because it will cause the chicken to have a crisper skin. Melt shortening in large skillet. Coat chicken pieces with flour. Cook chicken in the shortening for 15 to 20 minutes or until golden brown. Set chicken aside.

Add onion rings, peppers, and garlic to the skillet, cook and stir over medium heat until onion and pepper are tender. Stir in remaining ingredient. Add chicken to sauce. Cover tightly; simmer for 30 to 40 minutes or until the thickest part of the chicken is fork tender.

I’m fairly certain that this recipe came from an old 3-ring cookbook. If I had to guess it was probably a Betty Crocker cookbook from way back when. I guess the recipe decided to stay with us, because it knew we liked it so much. 😜 I’m not sure where the rest of it is.

Enjoy!