Chicken Cacciatore
(From River Road Recipes: The Textbook of Louisiana Cuisine)


1 large hen (4 to 5 pounds)

3 tablespoons olive oil

1 large onion, chopped

3 cloves garlic, minced

1 rib celery, chopped

1 can tomato sauce

1 can Italian peeled tomatoes (I use Italian Stewed Tomatoes)

1 bell pepper, chopped

1 teaspoon salt

1/4 teaspoon pepper

1/2 teaspoon oregano

1/2 cup red wine (optional)


Cut chicken into serving pieces, rinse and dry. Heat oil in heavy skillet and sauté chicken until brown. Add onion and garlic and brown lightly. Add celery, tomato sauce, tomatoes, and seasonings. Simmer slowly for 45 minutes to 1 hour. Add wine 5 minutes before serving. Serve over noodles or spaghetti.

Serves 4 to 6

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The Junior League of Baton Rouge, Inc. is an organization of women committed to promoting voluntarism, developing the potential of women and to improving the community through the effective action and leadership of trained volunteers. Its purpose is exclusively educational and charitable. All proceeds from League fundraising efforts, including from the sale of River Road Recipes, are returned to the community.