Marguerite DiMinos’ Chicken Cacciatore
By Yankee Magazine|Mar 01 2010|
Yield
Serves 5
Ingredients
1 chicken, cut in small pieces
Oil to cover bottom of pan
1 large onion, chopped
1 large clove garlic, chopped
Salt and pepper to taste
Pinch of red pepper flakes
1 tablespoon tomato paste
1 medium can crushed tomatoes
1 large can peas
2 or 3 green peppers, sliced thick
Instructions
Fry chicken in heavy skillet in oil. When all pieces are golden brown add
onion, garlic, salt, pepper, and red pepper flakes. Saute until slightly browned.
Add tomato paste and mix well. Add tomatoes and turn till all pieces are well
Coated. Add juice only from can of peas. Lightly salt and pepper again. Saute for
25 minutes.
Add peppers and mushrooms and saute for 10 minutes. Add can of peas,
Do not mix or cook anymore. Turn off stove and let sit for 5 minutes. Sprinkle with fresh chopped parsley.
