Chicken Cacciatori a la Fat Theresa

spacer 1 fryer chicken, cut up
olive oil lots of garlic, chopped (in two piles)
1 onion, chopped
1 stalk celery, chopped
1 carrot, grated
1 red bell pepper, roasted
3/4 Tbsp mixed Italian herbs of choice
1 can peeled tomatoes (28 oz can)
a little red wine
a pinch of sugar
1/2 can tomato paste (8 oz can)
1/4 tsp anise or fennel seeds (optional)
1/2 cup mushrooms, chopped
1/2 cup olives, sliced

Heat some olive oil in a large skillet. Add a bunch of garlic to the oil and let it flavor the oil. Brown the chicken pieces in the garlic oil 3-5 pieces at a time. Remove it, and let the browned chicken pieces rest, covered, on a platter.

Saute some more garlic, onion, chopped celery, grated carrot and roasted bell pepper. Add italian herbs, and canned peeled tomatoes. Simmer for awhile to let flavors meld. Then add a little red wine, tomato paste and a pinch of sugar. Stir. Adjust seasoning. You can add anise or fennel seed if you like.

Return the chicken to the sauce and let simmer, covered, for about 20 minutes.

Add the chopped mushrooms and sliced olives. Let simmer, covered, for about 20 minutes longer.

Serve with polenta or pasta or rice and salad.

Serves 4. Recipe from Dana Crumb cookbook Still Eatin It.

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Copyright © 1999 Joan Schraith Cole.
Updated February 1, 1999

Graphics from Ann-S-Thesia CD