14
Chicken Cacciatore
2 tablespoons vegetable oil
1⁄3 cup chopped green bell
3 to 4 pieces chicken
pepper
(thighs, legs, of halved breasts)
1 can (4-ounces) sliced
1 bay leaf mushrooms, drained
1⁄3 cup chopped onion 1 teaspoon Italian seasoning
1 clove garlic, minced Salt and ground black pepper
1 can (141⁄2 -ounces) peeled,
to taste
diced tomatoes
Hot cooked spaghetti or
other pasta
Set skillet temperature to 350°F. Add oil. Arrange chicken
pieces, skin side-down in skillet. Cook chicken until well
browned on first side, about 5 minutes. Turn chicken.
Add onion and garlic around chicken. Cook 3 minutes, or
until onion is cooked, but not brown. Reduce temperature
to ”WARM”, add remaining ingredients, except spaghetti.
Cover and cook 30 to 40 minutes, or until chicken is
cooked. Stir sauce and spoon over chicken occasionally.
Serve chicken and sauce over spaghetti or other pasta.
RECIPES
Stir-Fry Beef and Broccoli
1⁄2 to 3⁄4 -lb. top round or sirloin
1⁄4 teaspoon sugar
1 clove garlic, minced Salt to taste
Dash ground ginger
2 tablespoons sesame or
1⁄2 cup beef broth
peanut oil
2 tablespoons soy sauce, divided
3⁄4 cup broccoli flowerettes
2 tablespoons dry sherry, divided
1 to 2 medium carrots,
11⁄2 teaspoons cornstarch
bias sliced
1⁄2 cup beef broth
1⁄2 onion, sliced in thin wedges
Hot cooked rice
Slice beef into very thin slices and place in glass bowl.
(Partially freeze beef for 30 to 60 minutes to make beef
easier to slice.) Add garlic, ginger, 1 tablespoon soy sauce
and 1 tablespoon sherry. Toss to coat. Allow beef to stand,
at room temperature for 30 minutes. Combine remaining
soy sauce and sherry with broth, cornstarch, sugar and
salt; set aside. Set skillet temperature to 350°F. Add oil and
heat 1 minute. Drain meat, discarding marinade and add
meat to skillet. Stir fry 7 to 9 minutes or until beef is done.
Remove meat and keep warm. Add vegetables. Cover and
cook 3 minutes or until vegetables are crisp tender. Stir
mid-way through cooking. Reduce temperature to 250°F.
Blend meat into vegetables. Stir broth mixture then pour
over meat and vegetables. Heat, stirring, until broth is hot
and thickened. Serve over rice.
RECIPES
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SB11P-033_12EFM1.indd 15-16
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