Healthy Recipe

From my mom's 1942 Woman's Home Companion Cook Book

CHICKEN, ITALIAN STYLE
Fowl, 3 1/2 to 4 pound
Flour, about 1/2 cup
Salad oil, 3 tablespoons (natural seed oil of choice)
Onion, chopped, 1/2 cup
Garlic, finely chopped, 1 clove
Celery, chopped, 1/2 cup
Mushrooms, sliced, 1 cup
Parsley, chopped, 1/4 cup
Rosemary, 1 teaspoon (optional)
Chicken stock, bouillon or water, 3 cups
Tomato paste, 1 can
Salt, 1/2 teaspoon
Pepper, 1/4 teaspoon

Prepare fowl for braising and brown in the salad oil for braised chicken; remove chicken.

To fat remaining in the pan, add onion, garlic, celery, mushrooms, parsley and rosemary; add more oil if necessary; cook until soft and lightly browned.

Add stock, bouillon or water, tomato paste, seasonings and browned chicken. Cover and simmer over low heat 1 1/2 to 2 hours or until chicken is tender. Thicken sauce if necessary for chicken cacciatore. Add more salt if desired.

Serve with spaghetti. Makes about 6 servings.
Related:

Last month's Healthy Recipe

Posted June 2004 | Permanent Link

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