CHICKEN CACCIATORA

By Lutie

This recipe is from the Royal Danieli in Venice Italy. I found it in my treasured Vincent Price Cookbook. All the recipes from this cookbook are from famous restaurants worldwide. Many are time consuming, but they are all fabulous. The measurements are exact and it is hard to mess with perfection. Follow the recipe exactly with no substitutions and the result will be heavenly.

Ingredients

• 1 chicken, cut up
• 4 TBS olive oil
• 1/2 C butter
• 2 C finely chopped onion
• 1 green pepper, chopped
• 4 cloves garlic, minced
• 1/2 tsp dried basil
• 1-1/2 tsp salt
• 1/2 tsp pepper
• 1 cup canned stewed tomatoes
• 1/2 C dry red wine

Preparation

Step 1

Saute chicken in olive oil and butter for about 10 minutes, or until golden brown. Add onion, green pepper, garlic, salt, basil and pepper. Cook for five minutes or until onion is transparent. Add tomatoes and stir to mix. Bring to simmer, cover and cook over low heat for 20 minutes. Add wine and simmer for 10-15 minutes longer. Serve with pasta.