Page 68 - cookbook1

Chicken Cacciatore

1 whole Chicken 2 Tbs Tomato Paste
1/2 cup Flour 2 Cups Chicken Stock
1/4 cup Olive Oil 1 Pinch Crushed Red
1 cup Chopped Onions pepper
1 tsp Salt 1 Bay Leaf
1 tsp Pepper 2 Sprigs Fresh Thyme
1 Cup Sliced Shitake 1 Tbs Chiffonade Basil
Mushrooms 1/2 lb Cooked
2 tsp Chopped Garlic Fettuccine
1/2 Cup Dry White Wine 1 Tbs Fresh Parsley
1 can Whole Tomatoes 2 Tbs Seasoned Salt

Procedure
1 Mix flour and seasoned salt. Dredge the chicken in the
seasoned flour, coating completely. In large dutch oven, over
medium-high heat, add the oil. When the oil is hot, add the
chicken and brown. Remove the chicken and set aside. Add
onions. Season with salt and pepper. Sauté for 2 minutes.
Add the mushrooms and garlic. Continue to sauté for 2-3
minutes. Stir in the win, tomatoes, tomato paste, and stock.
Bring mixture to a boil, Stir in the red pepper, bay leaf, thyme
and basil. Add the chicken back to the mixture, reduce the
heat to low and cover. Simmer for about 1-1/2 hour until
tender. Remove chicken from mixture and remove bones.
Add meat back into the mixture. Serve over pasta.

Servings: 4

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