CHICKEN CACCIATORE (290)    RECIPE (114)

Name Value
NAME CHICKEN CACCIATORE
INGREDIENT
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