CHICKEN CACCIATORE (290) RECIPE (114)

Name	Value
NAME	CHICKEN CACCIATORE
INGREDIENT	BACON, RAW, FRZ QUANTITY: 2.5 ASSOCIATED NUTRIENT: BACON, RAW NUTRIENT AMOUNT IN LBS.: 2.5 PARSLEY, FLAKES QUANTITY: .0625 ASSOCIATED NUTRIENT: PARSLEY, DRIED NUTRIENT AMOUNT IN LBS.: .0625 OREGANO, GROUND QUANTITY: .01563 ASSOCIATED NUTRIENT: OREGANO, GROUND NUTRIENT AMOUNT IN LBS.: .01563 TOMATOES, CND QUANTITY: 19 ASSOCIATED NUTRIENT: TOMATOES, CND, REG PK, ALL STYLES NUTRIENT AMOUNT IN LBS.: 19 SOUP AND GRAVY BASE, CHICKEN QUANTITY: .5 ASSOCIATED NUTRIENT: GRAVY, CHICKEN, DEHYDRATED, DRY NUTRIENT AMOUNT IN LBS.: .5 WATER, COLD QUANTITY: 2 ASSOCIATED NUTRIENT: WATER NUTRIENT AMOUNT IN LBS.: 16.72 GARLIC JUICE QUANTITY: .01563 FLOUR, GENERAL PURPOSE QUANTITY: 1.875 ASSOCIATED NUTRIENT: FLOUR, WHEAT, ALL PURPOSE OR FAMILY, ENR NUTRIENT AMOUNT IN LBS.: 1.875 ONIONS, DEHYD, CHOPPED QUANTITY: .09375 ASSOCIATED NUTRIENT: ONIONS, DEHYDRATED, FLAKED NUTRIENT AMOUNT IN LBS.: .09375 CHICKEN, FROZEN, QUARTERED, READY-TO-COOK QUANTITY: 50 ASSOCIATED NUTRIENT: CHICKEN, MEAT&SKIN, ROASTED NUTRIENT AMOUNT IN LBS.: 33.5 PEPPERS, GREEN, DEHYD, DICED QUANTITY: .21875 WATER, TAP QUANTITY: .3125 ASSOCIATED NUTRIENT: WATER MUSHROOMS, CND, PIECES QUANTITY: 1 ASSOCIATED NUTRIENT: MUSHROOMS, COMMON, CND NUTRIENT AMOUNT IN LBS.: 1 PIMIENTOS, CND, DICED QUANTITY: 1.75 ASSOCIATED NUTRIENT: PIMIENTOS, CND, SOL+LIQ, W/ADDED CA SALTS NUTRIENT AMOUNT IN LBS.: 1.75 SALT QUANTITY: .1875 ASSOCIATED NUTRIENT: SALT, TABLE NUTRIENT AMOUNT IN LBS.: .1875 PEPPER, BLACK, GROUND QUANTITY: .03125 ASSOCIATED NUTRIENT: PEPPER, BLACK NUTRIENT AMOUNT IN LBS.: .03125 PAPRIKA, GROUND, SPANISH QUANTITY: .125 ASSOCIATED NUTRIENT: PAPRIKA NUTRIENT AMOUNT IN LBS.: .125
PRINT RECIPE	YES
COST/PORTION	.106
PRE-PREP STATE	SCRATCH
NUMBER OF PORTIONS	100
DIRECTIONS	1) SAUTE BACON IN STEAM JACKETED KETTLE UNTIL BROWN AND CRISP. FOR STEP 5. 5) BROWN CHICKEN IN DEEP FAT. PLACE CHICKEN INTO PANS. SPRINKLE CHICKEN WITH FLOUR FROM STEP 4. 6) COVER CHICKEN WITH 1/2 AMOUNT OF SAUCE FOR EACH PAN. BAKE UNTIL CHICKEN IS TENDER. 7) SERVE CHICKEN WITH SAUCE. BAKE AT 350 F 2) RECONSTITUTE ONIONS AND GREEN PEPPERS WITH COLD WATER. ADD TO BACON AND COOK UNTIL VEGETABLES ARE TENDER. 3) COMBINE MUSHROOMS, PIMIENTOS, FIRST ENTRY OF SALT, PEPPER, PAPRIKA, PARSLEY FLAKES, OREGANO, TOMATOES, BASE, SECOND WATER ENTRY AND GARLIC JUICE; ADD TO COOKED VEGETABLES IN STEP 2. SIMMER MIXTURE FOR 1 HOUR, STIRRING OCCASIONALLY. 4) COMBINE REMAINING DRY INGREDIENTS AND MIX TO DISTRIBUTE. DREDGE QUARTERED CHICKEN IN SEASONED FLOUR. SHAKE OFF EXCESS. RETAIN FLOUR
PORTION SIZE	8-OZ RAW
PREPARATION TIME	2HR 25 MIN
EQUIPMENT
SERVING UTENSIL	SRV. SPOON
DEFAULT CATEGORY	ENTREE I
SYNONYM	E-209