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James Callow Folklore Archive

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CHICKEN CACCIATORE

BROWN FOUR HALF-POUND CHICKEN BREASTS IN CHICKEN FAT IN A
LARGE SKILLET, REMOVE FROM PAN. BROWN THREE CUPS DICED ONIONS
TIL GOLDEN IN PAN. ADD TWO POUNDS ITALIAN PULP TOMATOES CUT UP
FINE, FOUR LARGE GARLIC CLOVES DICED FINE, TEASPOON OF PEPPER,
ONE-FOURTH TEASPOON OREGANO, FIVE OUNCES SLICED MUSHROOMS,
FOURTEEN AND ONE-HALF OUNCES CHICKEN BROTH, STIR TO MIX WELL.
ADD CHICKEN. COVER AND SIMMER FOR ONE HOUR. TURN CHICKEN AFTER
ONE-HALF HOUR. SERVE WITH GRATED ROMANO OR PARMESAN CHEESE.

Submitter comment: THIS IS A TRADITIONAL ITALIAN MEAL.

Where learned: MICHIGAN ; CLINTON TOWNSHIP

Subject headings: Food Drink -- Manner of preparation Kind of heatCooking equipment
Food Drink -- Manner of preparation Process
Food Drink -- Mixed preparation in liquid
Food Drink -- Plant food Vegetable
Food Drink -- Meat Bird Poultry
Food Drink -- Animal product Cheese
Food Drink -- Flavoring Herb

Date learned: 11-00-1982

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