Jacks Recipe for Chicken Cacciatore

This is a very hearty meal.
The kids will love it.

Food Utensil Items Needed:
Large long handle cooking spoon.
Paring Knife.
Chopping Board.
5-quart pot for cooking, I use a cast iron pot with a glass lid.
Teaspoons.
Tablespoons.
Pasta Cooker, I use an 8-quart pot with lid.
Pasta Strainer.
Large dinner plate.
Serving plates or bowls.
Forks.
Paper Towels.


Ingredients
4 Large Chicken Thighs or Chicken Breasts with bones. I usually buy a whole chicken and cut it up, it's less expensive.
1 Green Bell Pepper.
1 Box of white or brown button type Mushrooms.
1 Large Yellow Onion.
1 Cup of Red Wine (any brand, I guy merlot and the cheapest I can find),
1 28-ounce can of Crushed Tomatoes, any brand.
1 12-ounce can of Crushed Tomatoes, any brand.
1 Tablespoon of Tomato Paste (I buy it in a squeeze tube, refrigerate after opening, it will last for months).
1 Tablespoon of dry crushed Basil.
1 Tablespoon of dry crushed Oregano.
2 Tablespoons of L&P Sauce (original).
1 12-ounce can of reduced sodium Chicken Stock.
1 teaspoon of table Salt.
1 teaspoon of Fresh Ground Black Pepper.
2 Tablespoons of Fresh Chopped Parsley.
4 Tablespoons of Olive Oil.
1 Tablespoon of finely chopped garlic.
1 Tablespoon of Sugar.
1 Package of Linguini Pasta.
Parmesan Cheese (I buy it all ready in a can to serve).


Cooking Instructions:
Wash the chicken thoroughly and pat dry with paper towels.
Cut the entire Yellow Onion into long strips.
Cut half the Green Bell Pepper into long strips.
Slice the Mushrooms.
Chop the Parsley.
Open all the cans, wash lids first.
In the 5-quart pot place the olive oil, heat on high heat, turn to medium when ready.
Lightly brown the chicken pieces, do not over cook, remove place on large plate.
Add to the same 5-quart pot add the following-
Can Crushed Tomatoes
Onion
Green Pepper
Wine
Chicken Stock
Crushed Garlic
Tomato Paste
Dry Oregano
Dry Basil
Fresh Chopped Parsley
Mushrooms
L&P Sauce
Salt
Black Pepper
Cover pot with lid, bring to a boil.
Turn to low heat, cook for 30-minutes.
Now add the Chicken back in.
Add in the sugar.
Cover with lid, cook on very low heat for another 30-minutes.
Turn off fire let sit with lid on.

Cook Pasta in 8-quart pot with lid-
Fill pot 2/3 with water, cover, bring to boil.
Open Pasta, break in half, add to boiling water.
Add 1 Tablespoon of oil.
Add 2 tablespoons of salt.
Bring back to boil, reduce heat to low, follow pasta instructions on package,
Taste to see if ready.
Drain pasta into strainer.
Do not run cold water on pasta, just shake off excess water.

Serve Pasta on plate or in pasta bowl.
Add one piece of Chicken per serving with Cacciatore Sauce.
Add Parmesan Cheese.

Options-
Serve with Garlic Bread.

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