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Potatoes Cacciatore

ID: 423 Chicken/Poultry

Yield/Servings: 4 - 6 servings

Ingredients:

1 (3 lb.) broiler-fryer chicken
2 medium onions, thinly sliced
1 (1 lb.) can tomatoes
1 (8 oz.) can tomato sauce
1 tsp. seasoned salt
1/2 tsp. celery salt
1/4 tsp. pepper
1 tsp. oregano, crushed
2 bay leaves
6 medium potatoes
Ripe olives, sliced

Instructions:
In skillet or Dutch oven, slowly brown chicken in oil. Add onions (thinly sliced). Combine tomatoes, tomato sauce, seasoned salt, celery salt, pepper, crushed oregano, and by leaves.

Add sauce and potatoes (peeled cut into halves or thirds) to chicken. Cover and simmer about 45 minutes. Skim off excess fat and remove bay leaves. Serve on large platter or right in your skillet. Top with sliced olives.

Submitted by:
Creative Cooking
USA

© Copy & Copyright 1998 - 2002 Creative Computing All rights reserved.
Recipes are for personal use only. You may NOT use our recipes in collections of recipes, cookbooks, web sites, etc. without permission from Creative Computing.

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Potatoes Cacciatore
ID: 423 Chicken/Poultry
	Yield/Servings: 4 - 6 servings

Ingredients:
1 (3 lb.) broiler-fryer chicken 2 medium onions, thinly sliced 1 (1 lb.) can tomatoes 1 (8 oz.) can tomato sauce 1 tsp. seasoned salt 1/2 tsp. celery salt 1/4 tsp. pepper 1 tsp. oregano, crushed 2 bay leaves 6 medium potatoes Ripe olives, sliced

Instructions: In skillet or Dutch oven, slowly brown chicken in oil. Add onions (thinly sliced). Combine tomatoes, tomato sauce, seasoned salt, celery salt, pepper, crushed oregano, and by leaves. Add sauce and potatoes (peeled cut into halves or thirds) to chicken. Cover and simmer about 45 minutes. Skim off excess fat and remove bay leaves. Serve on large platter or right in your skillet. Top with sliced olives.

Submitted by: Creative Cooking USA © Copy & Copyright 1998 - 2002 Creative Computing All rights reserved. Recipes are for personal use only. You may NOT use our recipes in collections of recipes, cookbooks, web sites, etc. without permission from Creative Computing.