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Cook'n with Betty Crocker 
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Chicken Cacciatore |
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Serves: 6 The recipe below is complete except for the ingredient amounts (_). Since the recipes offered at DVO.com are brand name recipes, our publisher partners require us to account for each recipe distributed. To get the entire recipe click Request Recipe below. This is the best Chicken Cacciatore recipe on the web!!Prep: 20 min; Cook: 1 hr _ to 3 1/2 pounds cut-up broiler-fryer chicken ___ cup all-purpose flour ___ cup vegetable oil _ medium green bell peppers _ medium onions _ (14 1/2-ounce) can diced tomatoes, undrained _ (8 1/4-ounce) can tomato sauce _ cup sliced mushrooms (3 ounces) _ 1/2 teaspoons chopped fresh or 1/2 tsp dried oregano leaves _ teaspoon chopped fresh or 1/4 tsp dried basil leaves ___ teaspoon salt _ cloves garlic, finely chopped Grated Parmesan cheese, if desired 1. Coat chicken with flour. Heat oil in 12-inch skillet over medium-high heat. Cook chicken in oil 15 to 20 minutes or until brown on all sides; drain. 2. Cut bell pepper and onions crosswise in half; cut each half into fourths. 3. Stir bell pepper, onions and remaining ingredients except cheese into chicken in skillet. Heat to boiling; reduce heat. Cover and simmer 30 to 40 minutes or until juice of chicken is no longer pink when centers of thickest pieces are cut. Serve with cheese. NUTRITION FACTS: 1 Serving:; Calories 365 (Calories from Fat 180); Fat 20g (Saturated 5g); Cholesterol 85mg; Sodium 620mg; Carbohydrate 19g (Dietary Fiber 3g); Protein 30g % DAILY VALUE:; Vitamin A 14%; Vitamin C 30%; Calcium 6%; Iron 14% DIET EXCHANGES:; 4 Medium-Fat Meat; 4 Vegetable Slow Cooker Directions: Remove skin from chicken. Decrease flour to 1/3 cup. Omit oil and tomato sauce. Use 1 can (4 ounces) sliced mushrooms, drained. Brown chicken as directed. Cut bell pepper and onions crosswise in half; cut each half into fourths. Place half of the chicken in 3 1/2- to 6-quart slow cooker. Mix bell pepper, onions and remaining ingredients except cheese; spoon half of mixture over chicken. Add remaining chicken; top with remaining vegetable mixture. Cover and cook on low heat setting 4 to 6 hours or until juice of chicken is no longer pink when centers of thickest pieces are cut. Serve with cheese. From "Betty Crocker's Complete Cookbook, Everything You Need to Know to Cook Today, 9th Edition." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. Rice Stuffing Apricot Wild Rice Stuffing CHICKEN BASICS Thyme-Baked Chicken with Vegetables Spicy Jamaican Chicken and Potatoes Skillet-Fried Chicken Oven-Fried Chicken Chicken and Dumplings Coq au Vin Roasted Chicken and New Potatoes Zesty Italian Chicken Indonesian Peanut Chicken Smoked Gouda- and Spinach-Stuffed Chicken Chicken Cacciatore Tomato-Feta Chicken with Orzo Chicken with Curry Sour Cream Sauce Crunchy Garlic Chicken Baked Chicken Kiev Two-Mustard Chicken Chicken Satay with Peanut Sauce Peanut Sauce Tandoori Chicken and Chutney Spicy Yogurt Marinade Smothered Chicken Summer Garden Chicken Stir-Fry Fiesta Taco Casserole Chicken à la King Chicken Pot Pie Chicken Club Salad with Hot Bacon Dressing TURKEY BASICS Maple-Glazed Turkey Breast Turkey with Lemon Rice Brandied Turkey with Cheese Turkey Divan Duckling with Orange Sauce Roast Goose with Apple Stuffing Pheasant with Rosemary Cream Sauce Pheasant Stew POULTRY BASICS CUTTING UP A WHOLE CHICKEN HOW TO BONE A CHICKEN BREAST HOW TO CARVE CHICKEN AND TURKEY HOW TO FLATTEN CHICKEN BREASTS TIMETABLE FOR ROASTING POULTRY TESTING CHICKEN FOR DONENESS--DON'T OVERDUE IT WHAT'S NEW WITH CHICKEN BREASTS THE SKINNY ON SKIN |
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