Return to Content

Marguerite DiMinos' Chicken Cacciatore

Marguerite DiMinos’ Chicken Cacciatore
0 votes, 0.00 avg. rating (0% score)

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


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.
Updated Monday, March 1st, 2010

Bring New England Home Get a 1 year of Yankee Magazine for only $10!

In this issue: 
  • 80 Gifts New England Gave to America
  • 7 Scenic Wonders of Fall
  • The Mother of Good Cooking: Fannie Farmer
Subscribe Today

Browse Similar Recipes

No comments yet.

Leave a Reply

We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.

Register Sign In

©2015, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111