POLLO ALLA CACCIATORA (CHICKEN CACCIATORA)

POLLO ALLA CACCIATORA (CHICKEN CACCIATORA) image

Number Of Ingredients 18

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2 broiler fryer chicken (about 3 lbs each)
cut up
Flour
1/4 cup each butter and olive oil
2 small cloves garlic, mashed
2 med sized onions, chopped
1 can (1 lb. 12 oz) italian style pear shaped tomatoes, drained and chopped (reserve juice)
1 lg. green pepper, thinly sliced
2 TB each copped pimiento and chopped parsley
1 1/2 tsp salt
1/2 tsp each crumbled thyme and oregano
1/4 tsp pepper
1 bay leaf
sliced jalapenos
capers
1/2 cup chicken broth
2 cups sliced fresh mushrooms
Boiled pasta

Steps:

Dry the chicken and dredge lightly with flour. Heat the butter and oil in a large frying pan. Lightly brown the chicken on all sides, a few pieces at a time removing the browned pieces to a plate. Saute the garlic and onion in the pan drippings just until tender. Return the chicken to the frying pan; add the tomatoes, green pepper, pimiento, 2 TB parsley, salt, thyme, oregano, pepper, bay leaf, chicken broth, jalapenos, capers and 1/3 cup of reserved tomato juice. Cover and simmer gently over medium heat about 45 min, or until chicken is almost tender (or bake, covered, in a 350 oven about 45 min.) Add the sliced mushrooms. Spoon some of the liquid around the chicken over the mushrooms. Cover and continue cooking 10-15 min or until mushrooms are just tender. Remove chicken and vegetables to a warm platter. Rapidly boil liquid until slightly reduced and thickened; pour over chicken. Garnish with parsley and serve with pasta. Makes 8-10 servings.