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How To make Chicken and Noodle Cacciatore
1 stewing chicken
:
(4-5 lb)
3 cups water
1 each stalk celery
1 slice onion
1 1/2 tablespoons salt
2 tablespoons vegetable oil
1 clove garlic minced
3 1/2 cups tomatoes (canned)
8 each stuffed olives
1 can mushrooms (3 oz) :
sliced
1/2 cup green pepper -- cut in strips
1/8 teaspoon pepper
1/4 teaspoon basil
1 pound wide noodles
Wash chicken and place in large deep kettle with water, celery, onion = slice and 3/4 teaspoon salt. Cover tightly and simmer 3 to 4 hours until = tender. Cool. Remove meat and cut in large serving pieces; reserve = broth. Heat vegetable oil in large skillet; saute chopped onion and = garlic until soft. Add tomatoes, olives, mushrooms, green pepper, 1/4 = teaspoon salt, pepper and basil. Continue cooking over low heat 20 = minutes. Skim fat from chicken broth; measure broth and add enough water = to make 5 cups; pour into large saucepan. Bring to a boil; add remaining = 2 1/2 teaspoons salt, and noodles. Bring to a boil; cook 10 to 15 = minutes or until tender. Drain; place in shallow 2 quart baking dish. = Heat oven to 350. Arrange chicken on noodles; pour sauce over all. Bake = 20 minutes. Makes 8 servings.
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How to Make Matty Matheson's Favorite Chicken Cacciatore
Matty Matheson has a brand new cookbook! He’s in the MUNCHIES Test Kitchen showing us how to make his mother-in-law’s chicken cacciatore recipe. Served over spaghetti, this stewed chicken is the ultimate comfort food and will change your life.
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CHICKEN CACCIATORE | Italian recipe my way
6 pieces of chicken
1 tbsp seasoned salt
1 tbsp complete seasoning
1 tsp garlic powder
1 tsp onion powder
1 tsp black pepper
1 tsp smoked paprika
14 oz crushed tomatoes
1 cup chicken broth
1/2 cup white wine of your choice
Chopped tomatoes
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minced garlic
thyme
basil
Rosemary
parsley
1 tbsp complete seasoning
1 tsp garlic salt
1 tsp black pepper
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