- 2 Tbs. olive oil
- 2 medium onions, cut in ¼-inch slices
- 2 cloves garlic, minced
- 1 whole chicken (or assorted chicken pieces with skin and bones), cut up
- 1 14.5 oz. can whole tomatoes, cut up
- 1 8 oz. can tomato sauce
- 1 tsp. salt
- 1 tsp. dried oregano, crushed
- ½ tsp. celery seed
- ¼ tsp. freshly ground black pepper
- 1 or 2 bay leaves
- ¼ cup dry white wine
This recipe has not yet been rated. Be the first.
Poultry, Family Favorites
Active Time: 60 minutes
Start to Finish: 2 hours
In a large skillet, heat oil over medium heat; add onions and cook, stirring occasionally, until tender but not browned, 10 to 15 minutes. Transfer onions to a bowl and set aside.
Add more oil, if necessary, to make about 2 tablespoons. Add the chicken to the pan and cook over medium heat for 15 minutes, turning with tongs as necessary to brown evenly.
In a bowl, combine the undrained tomatoes, tomato sauce, salt, oregano, celery seed, pepper, and bay leaves.
When the chicken pieces are browned, add the garlic to the pan and cook until fragrant, about 30 seconds. Return the onions to the skillet, and pour the tomato mixture over the chicken and onions. Cover and simmer over low heat for 30 minutes. Uncover and stir in the wine. Cook uncovered over low heat for 15 minutes longer, turning occasionally. Skim the fat, remove the bay leaves and serve.
I always serve this dish with egg noodles (Manischewitz medium egg noodles are my favorite), cooked, and then mixed with a little butter, salt, pepper and parmesan cheese. Add a green salad and you're good to go.
Lindsay loves the leftover noodles and sauce the next day for breakfast, lunch, and/or dinner.
This recipe appears in the following meals:
Chicken Cacciatore with egg noodles