12:13 AM 3/20/98
fred towner rfc

  Title: SPICY CHICKEN CACCIATORE
 Categories: Chicken, Italian
      Yield: 6 servings


  6    Chicken breast half; -skinned/boned
  2 T Olive oil or cooking oil
  3 c Mushrooms, small fresh
  2 md Sweet red or green peppers; -cut in strips
  1 lg Onion; thinly sliced, -separated into rings
  2 Garlic clove; minced
  1/2 c Dry white wine
  1 sm Serrano; seeded and finely -chopped (opt)
  28 oz can Tomatoes; cut up
  2 T Tomato paste
  2 T Lemon juice
  2 ts Basil, dried; crushed
  1 ts Sugar
  1 ts Thyme, dried; crushed
  1/2 ts Salt
  1/4 ts Pepper, black
       Hot cooked penne or rigatoni -pasta (opt)

  In a heavy 12-inch skillet or Dutch oven, brown chicken on all sides
  in hot oil (4 to 5 minutes total).  Remove chicken; set aside.  Add
  the mushrooms (if using fresh), sweet peppers, onion, and garlic to
  the skillet drippings.  Cook until the vegetables are tender.

  Add the mushrooms (if using canned), wine, and serrano or crushed red
  pepper to vegetable mixture.  Bring to boiling; reduce heat.  Simmer,
  uncovered, until almost all of the liquid evaporates.  Add the
  undrained tomatoes, tomato paste, lemon juice, basil, sugar, thyme,
  salt, and pepper. Return the chicken to the pan.

  Simmer, uncovered, for 15 minutes or until the chicken is tender and
  no longer pink.  OR, after returning chicken to pan, bake, uncovered,
  in 350 F oven for 10 to 15 minutes or until the chicken is done. (Use
  an oven-proof skillet for this method.  Serve over cooked pasta.

MMMMM----- Recipe via Meal-Master (tm) v8.02

      Title: Chicken Cacciatore Vino Ross Mogen David * (Italian Kosher)
 Categories: Jewish, Meats, Chicken, Italian
      Yield: 5 servings

      1 lg Hen; 4 to 5 lbs.
      3 tb Olive Oil
      1 lg Onion; chopped
      3 ea Garlic cloves; minced
      1 ea Celery rib; chopped
      1 c  Mushrooms; sliced
      1 cn Tomato Sauce (6 oz.)
      1 cn Tomatoes (1 lb)
        pn Salt
        pn Pepper
    1/2 ts Oregano
    1/2 c  Wine; red; dry

  DIRECTIONS:

  You'll be sure to cut up the chicken in serving pieces. Then heat the
  oil in a skillet and saute the chicken until it's brown. Add the
  onion and garlic and push them around until they brown a little too.
  Now you can add the celery, mushrooms, tomato sauce, tomatoes and
  other seasoning.

  Cook very slowly for about an hour; and then, 5 minutes before you
  serve, you'll pour in the wine. When the thing's done, pour it over
  noodles or spaghetti and get back on the diet tomorrow! This takes
  care of 4 or 5 people...if you serve lots of "forshpeisa", you can
  maybe squeeze out for 6.

   * VINO ROSSO MOGEN DAVID: A fancy name for Passover wine.

        From: The Italian-Kosher Cookbook by Ruth and Bob Grossman.
   Posted By: S.L.
