Chicken Cacciatore

Chicken CacciatoreIngredients

  • ½ cup olive oil
  • 4 pounds onions, sliced
  • 1 cup garlic
  • 1 quart dry red or white wine
  • 8 (3-3 ½ pound) whole chickens, skinned and quarted
  • ¼ oregano leaves
  • 1 tablespoon hot pepper flakes
  • 3 #10 cans concentrated crushed tomatoes
  • Salt and pepper

Heat the oil in 1 large or 2 medium rondos and cook the onions over medium heat for about 20 minutes, or until they begin to soften and color.

Add the garlic and cook 2 minutes, or until it begins to turn light gold. Pour in the wine. Add the chicken pieces, oregano, hot pepper, tomatoes, salt and pepper, and stir well to combine.

Bring to a simmer over medium heat and cook stirring from time to time for 1½ -2 hours or until the chicken is tender.

Let cool off until you can handle the chicken. Pour off any remaining sauce into a bowl. Separate the bones from the meat into ½-inch pieces and add back to sauce.

Topping suggestion: build a pizza with a tomato and cheese base, top with the chicken sauce, cooked sliced mushrooms and some grated Parmesan and Romano.

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