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Prep Time: 30 Minutes Cook Time: 1 Minutes |
Ready In: 31 Minutes Servings: 4 |
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This is one of the best chicken cacciatore recipes I've ever tried. Goes great with garlic bread, rigatoni pasta and a nice red full bodied wine. Enjoy! Ingredients:
1/2 cup olive oil |
1 whole chicken (cut up,rinced and patted dry) |
1 (6 ounce) can tomato paste |
1/2 lb green olives |
1/4 cup capers |
1 large onion (chopped) |
1 green pepper (chopped) |
1 cup celery (chopped) |
1 cup sliced mushrooms |
1 (28 ounce) can pasta sauce (your favorite) |
1/2 cup vinegar |
1/2 cup sugar |
1/2 cup water |
salt & pepper |
1 lb rigatoni pasta |
Directions:
1. In a medium size pot, brown the chicken in the olive oil until browned on all sides.
2. Add the remaining ingredients except for the capers and simmer for about 1 hour.
3. Add the capers and cook slowly for an additional 10 minutes.
4. Serve over prepared pasta.
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