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Chicken cacciatore
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4 | whole chicken breasts, 8 halves |
3 (7 oz.) cans | tomato paste |
8 cans | water |
2 | peppers |
2 | onions |
1 clove | garlic, crushed |
1 (8 oz.) can | mushrooms, stems and pieces |
Oil | |
Basil | |
parsley | |
Salt and pepper | |
6 oz. | wine |
Put oil in bottom of pan to cover. Brown garlic and slice 2 onions very thin and brown. Add mushrooms. Add 3 cans tomato paste and cook on low for 15 minutes. Add 8 cans water, salt, pepper, basil, and parsley. Cook for 3/4 hour. Fry sliced peppers until soft and set aside. Brown chicken (coat first with flour, salt, and pepper), then fry in hot oil. Put chicken, peppers, sauce, and mushrooms in a large pan and mix well. If it "hugs" chicken too much, add 1 can water. Cook about another hour, or so, or until chicken is soft. Add wine last 20 minutes.
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