Chicken Cacciatore

We wanted to have our friends, Mike and Carol, over our house last weekend, so I wanted to make something really good. I decided to make one of my best recipes: Chicken Cacciatore from the Colorado Cache Cookbook, a cookbook put out by the Junior League of Denver in 1978.

It was the first cookbook I owned, I think it was a gift. I brought it with me from Denver, when I moved to Los Angeles in 1984. This dish was one of the first I tried for company, and it is just delicious! I used chicken breasts for our friends on Saturday, a package of five. I used one onion and a large can of diced tomatoes. 

Last night I made more chicken for the leftover sauce: I used half a large package of thighs - six I think, and I put the oil onto a baking sheet and cooked the chicken on high (400 F) for 10 minutes or so a side - until browned. Baked with the sauce (add a little water) 30 minutes at 350 F and another 20 with the top off.

I hope you like it. It's one of my favorite!

Chicken Cacciatore

2 broiled-fryer chickens, cut into pieces
1/2 cup flour
1 tsp salt
1/4 cup butter
1/4 cup olive oil
2 medium onions, sliced
1 green pepper, sliced (any color, really)
1 lb mushrooms, sliced
 2 small cloves garlic, minced
1 1 lb, 12 oz. can  Italian plum tomatoes, chopped, reserve liquid
2 chicken bouillon cubes
2 Tbsp chopped parsley

2 chicken bouillon cubes

1 1/2 teaspoon salt

1/4 teaspoon pepper 

1/2 teaspoon oregano

1/2 teaspoon marjoram

1/2 teaspoon thyme

1/2 cup dry white wine

1/2 cup sliced ripe olives 

Parmesan cheese

Eight servings.

Dredge chicken pieces in salt and flour. Brown chicken in mixture of oil and butter. Remove to a casserole. Sauté onion, garlic, green pepper and mushrooms.

Stir in tomatoes, bouillon cubes, parsley, seasonings, white wine and 1/2 cup reserved juice

Cook a few minutes to blend. Add to chicken in casserole. Cover and bake at 350° for 45 minutes, or until chicken is almost tender.

Uncover, add olives and bake 15 to 20 minutes longer. Remove chicken and vegetables to a warm platter. Rapidly boil liquid until slightly reduced and thickened. Pour over chicken. Sprinkle with Parmesan cheese. Serve with spaghetti.