Homemade Chicken Cacciatore

This recipe is credited to Sally Sperber of the Ramot Chapter.


lb. ready to cook Chicken - cut in pieces
¼cup Flour
1tsp. Salt
¼tsp. Pepper
¼cup Olive Oil or Salad Oil
cups small White Onions *
1medium size green pepper (cut in strips)
14 oz can of Mushrooms (drained)
1small clove of Garlic (minced)
1 10½ oz. can of condensed tomato soup
½cup Water or Mushroom liquid
2tbs. Vinegar or Lemon Juice
1tbs. Worcestershire Sauce
½tsp. Oregano


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


A Cook's Tour by B'nai B'rith Women: Northern New Jersey Council - First Edition 1960