Home Italy Revisited Bookshelf Plays About Mary Melfi Contact Us
in
X Italian Meat Dishes
chicken alla cacciatora
Chicken alla Cacciatora #35 (with onions, tomatoes and green peppers)
Originated from: Italy
Occasion: Any time
Contributed by: Taken from "The Italian Cook Book" by Maria Gentile (The Italian Book Co., 1919)

Printer Friendly Version

Ingredients

One chicken
One large onion, chopped
Flour
Salt and pepper
Fresh or canned tomatoes
Half a dozen sweet green peppers



Directions

"Chop one large onion and keep it for more than half an hour in cold water, then dry it and brown it aside. Cut up a chicken, sprinkle the pieces with flour, salt and pepper and saute in the fat which remains in the frying pan. When the chicken is brown add one pint fresh or canned tomatoes and half a dozen sweet green peppers and put back the onion. When the gravy is thick enough add hot water to prevent the burning of the vegetables. Cover the pan tightly ad simmer until the chicken is very tender. This is an excellent way to cook tough chickens. Fowls which have been boiled may be cooked in this way, but of course young and tender chickens will have the finer flavor."


Notes

This recipe was taken from "The Italian Cook Book: the Art of Eating Well, Practical Recipes of the Italian Cuisine" by Mrs. Maria Gentile. It was published in the U.S. in 1919. For the entire copyright-free cookbook see www.archive.org........ Photo: Mary Melfi.

Back to main list