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Chicken Cacciatore
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Recipe from Louisiana Legacy


Serves/Makes:4 or more

  • 1 2 lb (.9 kg). to 3 lbs (1.4 kg). chicken, cut in serving-sized pieces
  • 1/2 cup (125 ml) all-purpose flour
  • 1/4 cup (60 ml) vegetable oil
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 3 oz (84 grm). tomato paste
  • 1 10-3/4 oz (301 grm). can cream of mushroom soup
  • 1 tsp (5 ml). salt
  • 1/4 tsp (1 ml). black pepper
  • 1 tsp (5 ml). oregano, crushed
  • 1/8 tsp (1 ml). thyme
  • 1/8 tsp (1 ml). marjoram
  • 1/2 cup (125 ml) dry white wine
  • 1/4 cup (60 ml) dry red wine
  • 1/2 green bell pepper, sliced in strips
  • cooked egg noodles
  • Flour chicken pieces.
  • Saute in oil until golden brown.
  • Remove from oil and drain.
  • Saute onions and garlic in the same oil until clear.
  • Pour out excess oil and replace chicken.
  • Add all other ingredients except green pepper slices.
  • Bring to a boil over medium-high heat.
  • Cover, lower temperature and simmer for about 45 minutes.
  • Top with green pepper slices.
  • Cook over low heat for 15 minutes longer.
  • Stir occasionally during cooking to avoid sticking.
  • Serve over boiled egg noodles.
Can't go wrong with Louisiana home-cookin'!

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