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Volume III
December 16, 2011

Weekly Home / Recipe Center

Chicken Cacciatore

Serves 8


2 chicken fryers, 2 1/2 lb each, cut up
1/2 c flour
1 ts salt
1 tb paprika
4 tbs cooking oil
2 garlic cloves minced
3 onions sliced
1 c green pepper diced
1 cn tomatoes 2 lb. 3 oz.
1 cn tomato paste 8 oz.
2 chicken bou'ln cubes, crush
1 ts oregano
1/2 ts basil
1/4 ts pepper
1 bay leaf crumbled
1/2 c dry red wine (can substitute 1/4 c GOOD balsamic vinegar + 1 beef bou'ln cube)

Wash and dry chicken pieces; shake in bag with flour, salt and paprika. Heat oil in skillet and brown chicken pieces. Remove chicken and drain on paper towels. Saute peppers and onion until soft but not brown. Add garlic and saute for 30 seconds more. Layer chicken and vegetable mixture in removable liner. Add remaining ingredients. Place liner in base and cover. Cook on auto for 4-5 hours, low 6-8 hours or highfor 3-4 hours.

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