Chicken Cacciatore
Recipe courtesy of Robert and Kate Harrington
  • 316-oz. cans tomato sauce
  • 1 green bell pepper, chopped
  • 1 large onion, minced
  • 8-10pieces free-range chicken
  • 16oz. pasta (your pick)
  • 1clove garlic, minced
  • 1Tbsp. oregano
  • 1/2tsp. black pepper
  • 1/2tsp. sugar
  • 1tsp. olive oil
  • 1/2cup water
  1. Preheat oven to 350 F. Combine three cans of tomato with bell pepper and sauce and 1/2 cup of water in a pot big enough to hold chicken. Simmer for one hour.
  2. Parboil in separate pan for ½ an hour. Add olive oil, sugar, pepper, oregano, onion and garlic. Simmer for 1 hour, stirring occasionally.
  3. Immerse chicken pieces in sauce and let simmer for 1 more hour. Let pot cool down and serve sauce and chicken over choice of pasta.