Chicken cacciatore

Chicken Cacciatore

In skillet, brown one 2-1/2 to 3lb chicken or chicken tenders, cut up, in 1/4 cup hot oil.  Remove       chicken.  In same skillet, cook 2 medium onions, cut in 1/4 inch slices, and 2 cloves garlic, minced, till tender, but not brown.  Return chicken to skillet.

Combine one 1-lb. can tomatoes, one 8-oz. can tomato sauce, 1 tsp. salt, 1/4 t. pepper, 1 t. dried oregano, 1 tsp. basil,  1/2 t. celery seed, and 1 or 2 bay leaves.  Pour mixture over chicken.  Cover and simmer 30 minutes.  Stir in 1/4 cup dry white wine.  Cook chicken, uncovered, 15 minutes longer or till tender; turn occasionally.  Remove bay leaves; Ladle sauce over chicken in dish.

Makes 4 servings.

Source: Betty homes and garden new cook book Meredith

(Mom made this chicken cacciatore and it was delicious, but she made homemade spaghetti sauce and used that instead.  She said she uses the same spices as listed above.  She did not use white wine and she fried her chicken tenders and then added the sauce and allowed it to cook for 30 minutes.  We ate this served over brown rice.