The Farmhouse Kitchen by Patt Koral
Chicken Cacciatore
Sometimes a favorite family recipe comes with a story. In 1966 my future sister-in-law and I found a recipe for Chicken Cacciatore in our local paper, the Redwood City Tribune. We decided to surprise our guys with a great meal on their return home from National Guard Summer Camp. The dinner was a definite success. My now husband, Ken, enjoyed it even more after his tongue was no longer scared since my idea of good food was a can of corn mixed in a can of Campbell’s Tomato Soup and topped with crumbled saltines. Obviously, they truly loved this Chicken since 45 years later it is still a family favorite. Note: I now make my own Tomato Soup. ENJOY!
Chicken Cacciatore
Bake 350
Serves 4-6
1 Large cut-up frying chicken or 4-6 breasts (preferably bone-in)
1 7.5 oz jar marinated artichoke hearts
2 Tbsp olive oil
1 29 oz can diced tomatoes
1 15 oz can tomato sauce
2 cloves chopped garlic
1-1/4 tsp salt
1/2 tsp each oregano, basil, pepper
1/2 lb sliced mushrooms
1/2 cup dry sherry
Flour for dredging
Dredge chicken in flour and fry until golden brown. Stir together all remaining ingredients except sherry. Bring to a boil, cover, reduce heat and simmer 1/2 hour. Put chicken in a 13×9x2 inch baking dish, pour mixture over chicken, cover with foil and bake for one hour at 350 degrees. During last 10 minutes of baking time add sherry. Serve with your choice of pasta.
If you have any questions or comments, send requests to patt@ sierramountaintimes.com
