Chicken Cacciatore

Brown one 2 ½ -3 lb. cut up chicken in ½ cup hot oil. Remove chicken. Cook 2 medium onions, cut into ¼ inch slices and 2 cloves garlic, minced. Cook until tender but not brown. Return chicken to skillet.

1—16 oz. Can tomato sauce
1 tsp. Salt
¼ tsp. Pepper
1 tsp. Dried oregano or basil
½ tsp. Celery seed
2 bay leaves

Pour this over the chicken. Cover and simmer for 30 minutes. Stir in ¼ cup sauterne (wine). Cook chicken uncovered 20 minutes, until tender. Turn occasionally. Remove bay leaves, skim off excess fat. Ladle sauce over chicken in a serving dish. Serve with pasta.

No comments: