Chicken cacciatore is traditionally made with onions, herbs, tomatoes and wine. Many recipes include peppers and garlic, sometimes mushrooms. This particular recipe includes all of the above. The style is called “hunter style” I can only assume because hunters would have these types of herbs and spices somewhat available to them. Furthermore, there is a popular Italian variation using rabbit in place of chicken. All versions of the casserole are usually served with pasta or bread on the side.

Chicken Cacciatore (Mary Lou Yanosik)

3 1/2 to 4 lbs chicken (cut up)

1/2 c flour

1/2 c olive oil

1 c tomato paste

1 clove garlic (minced)

2 medium onions, chopped fine

1 green pepper, chopped fine

1/4 lb mushrooms

2 tsp salt

1/2 tsp oregano

1/4 tsp pepper

Dredge clean chicken in flour. Brown in oil in a skillet. Add remaining ingredients & simmer until chicken is tender, about 1 hour. Serve over spaghetti. Serves 6.