Evelyn’s Chicken and Noodles Cacciatore

Featured by Trentadue Winery in the Gold Wine Club.

Ingredients

For Chicken:
Place a 5 lb young chicken in a large kettle/Dutch Oven with 3 cups of water, 2 stalks of celery (chopped), 1 onion (sliced), and 1 teaspoon salt. Place in oven and steam at 375 degrees for 3 to 4 hours until tender. Cool and remove meat in large pieces, reserving broth.

Four Cacciatore Sauce:
2 tablespoons olive oil
¼ cup onions, chopped
1 clove garlic, minced
1 No. 2 ½ can tomatoes
12 stuffed olives
4-oz canned mushrooms, sliced
½ cup green pepper, cut in strips
1 teaspoon salt
Dash pepper
¼ teaspoon basil

Instructions

Combine olive oil, onions and garlic in heavy skillet; cook over low heat gently until soft and golden. Add tomatoes, olives, mushrooms, green pepper, salt, pepper and basil. Continue cooking over low heat about 20 minutes. Skim fat from chicken broth; measure broth and add water to make 5 cups, pour into large saucepan. Bring to a boil; add 1 tablespoon salt and 1 pound package of broad noodles. Bring to boil again; cook 15 to 20 minutes till tender. Drain, place in a shallow two quart casserole. Arrange chicken on noodles; pour over the sauce. Bake in 350 degrees for 20 minutes. Serves 8.



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