Chicken Cacciatore



2 chicken breasts with skin and bone (they will be removed after baking)

1 large box white mushrooms

1 large sweet onion

1 large green pepper

1 head garlic

1/2 teaspoon dried Italian seasonings

6 tablespoons olive oil

2 large cans Contandina crushed tomatoes

1 bag yolk-free egg noodles


Preheat oven to 350 degrees.  Crush four cloves garlic and combine with 3 tablespoons of olive oil.  Insert mix UNDER chicken skin — the skin will be removed after baking.  Place chicken on foil and bake for 35 minutes — the chicken will cook more in the simmering cacciatore sauce.

Chop onion and pepper into 1/4 inch chunks.  Slice mushrooms into 1/8 inch thick pieces.  Place in pan with 3 tablespoons of olive oil and sauté over medium heat for fifteen minutes or until onions begin to turn translucent.  Do not brown.

Add vegetables, 1/2 teaspoon of Italian seasonings to large pan containing crushed tomatoes.  Simmer over 1/4 heat with lid on pan to prevent spattering.  Optional: Add remaining whole cloves of garlic.

Remove chicken from oven.  Take off skin and discard.  Chop chicken into large 1/2 inch chunks.  Pick bones clean.  Add chicken to the sauce.  Simmer chicken in sauce for 1/2 hour, stirring every 5-10 minutes.  Do not overcook sauce.

Serve over egg noodles prepared according to recipe on bag.

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