Chicken Cacciatore

I made this for our dinner Saturday. I used this recipe:

It is from my older Good Housekeeping Cookbook from 1963:

First I cut up one of our 5# roosters into parts (breasts, legs and wings). I fried them in our lard and then added the rest of the ingredients ( sadly all store bought ). They simmered together with a lovely aroma. Here it is simmering:

We had French bread to sop up the sauce left in the plate. Here it is in the dinner plate:

This was amazingly good. The dash of cayenne really made it interesting. I may have a new favorite chicken recipe!

P.S. We will have some of our very free range but then frozen chickens for sale next week. Let me know if you are interested.

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