Marguerite DiMinos' Chicken Cacciatore

From Yankee Magazine

Meat Recipes

Yield: Serves 5

• 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
• ½ to ¾ pound mushrooms (if small don't cut; if large, cut in large chunks)
• Parsley to taste

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.

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