Chicken Cacciatore

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Chicken Cacciatore — front of the card
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Chicken Cacciatore — back of the card
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20 min active · 1 hr 5 min total · 4–5 servings (times estimated)

Ingredients

  • 2 tablespoons olive oil or salad oil
  • 2 tablespoons butter or margarine
  • 1 frying chicken, or chicken parts such as thighs or legs
  • 1–2 cans sliced mushrooms, drained
  • 1 medium onion, chopped
  • 2 green peppers, seeded and chopped
  • 2 cloves garlic, minced
  • 2 tablespoons chopped parsley
  • ½ cup water
  • 1 can chicken broth
  • 1 can tomato paste
  • 1½ teaspoons salt (right edge of clipping is cut off; quantity inferred as "one and one-half teaspoons")
  • ¼ teaspoon each: marjoram, oregano, and thyme

Steps

  1. Heat the margarine and oil in a wide frying pan over medium-high heat.
  2. Add the chicken and cook, turning, until browned on all sides. Remove chicken and set aside.
  3. Pour off all but 3 tablespoons of drippings from the pan.
  4. Add mushrooms, onions, green pepper, and garlic to the pan. Reduce heat and cook until onions are soft.
  5. Stir in parsley, water, chicken broth, tomato paste, salt, and spices (marjoram, oregano, thyme).
  6. Return chicken to the pan. Bring everything to a boil, then cover and simmer until chicken is tender, about 40–45 minutes.
  7. Remove chicken from sauce and place on a platter. Serve the sauce over noodles or spaghetti.