January 2006
Chicken Caccciatora
Ingredients:
1 bag of breast of chicken (boneless)*
2 (8 oz) cans of tomato sauce
2 (large) cans of stewed tomatoes
1 tsp. Dried oregano leaves, crushed
¼ tsp. Dried Thyme leaves, crushed
2 cans water
1 cup chopped onions (optional)
1 jar spaghetti sauce (any brand)
1 bag spaghetti sauce mix (any brand)
1 tsp salt
¼ tsp pepper
1 clove garlic, minced
½ to 1 cup of red wine**
1 (2 oz) can sliced mushrooms, drained (optional)
1 lb cooked spaghetti pasta (any brand)
Directions:
In slow cooking pot, combine chicken with onions, stewed tomatoes, tomato sauce, thyme, oregano, salt, pepper garlic, water and wine. Now add spaghetti sauce mix and spaghetti sauce. Cove and cook on low for 6 to 8 hrs or on high for 4 to 5 hours.*** Stir in drained mushrooms. Spoon over cooked spaghetti.
Makes 5 to 6 servings.
*You can use 2 ½ to 3 lbs broiler-fryer chicken – cut up.
**Holland House Marsala cooking wine
***Can be cooked in oven at 375o for 4 to 5 hours.
Chef - Doris Serafin
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