Chicken Cacciatore

Published 12:40 pm Thursday, April 24, 2014

4 chicken pieces, dark meat

2 chicken breasts

Olive oil

Salt and pepper

1/2 cup flour

Season the chicken pieces. Dredge the chicken pieces in the flour to coat lightly. In a large heavy skillet, heat the oil then add half of the chicken pieces.

Fry on medium heat until just brown. Brown the other half of chicken pieces. Transfer the chicken to a plate and set aside.

Then make an Italian sauce in the skillet with the drippings.

Sauce ingredients:

1 can Rotel

1 can tomato paste

1 bell pepper

1 onion

3 cloves garlic

1 can chicken stock

2 tablespoons Italian seasoning

1/2 cup wine (if desired)

In the heavy skillet used to brown the chicken, add Rotel and cook out the liquid. Add the tomato paste. Stir and cook until tomatoes are brownish in color.

Stir in chopped onion, bell pepper and garlic until welted. Add the italian seasoning and stock to the pot. Transfer chicken pieces to this sauce. Cook until sauce thickens. Serve over boiled spaghetti.

Note: Recipe serves four, but recipe can be doubled, tripled or adjusted to feed a very large crowd.

Gail Daigle, Jeanerette