This recipe is credited to Sally Sperber of the Ramot Chapter.
Homemade Chicken Cacciatore
|3½||lb. ready to cook Chicken - cut in pieces|
|¼||cup Olive Oil or Salad Oil|
|1¼||cups small White Onions *|
|1||medium size green pepper (cut in strips)|
|1||4 oz can of Mushrooms (drained)|
|1||small clove of Garlic (minced)|
|1||10½ oz. can of condensed tomato soup|
|½||cup Water or Mushroom liquid|
|2||tbs. Vinegar or Lemon Juice|
|1||tbs. Worcestershire Sauce|
Rince chicken pieces and pat dry.
Roll in flour seasoned with salt and pepper.
Brown chicken in olive oil in a large skillet - remove chicken.
Saute onions, green pepper, mushrooms and garlic in same sillet. Blend in remaining ingredients.
Add chicken. Cover and simmer for about 30 minutes or until chicken is done. Stir occassionally.
Serve over sphaghetti.
* No 1 can size = 1 1/4 cups or 10½ - 12 ounces