Chicken & Noodle Cacciatore
Yield
8 servingsPrep
30 minCook
5 hrsReady
5 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | pound |
whole chicken
stewing hen |
*
|
| 3 | cups |
water
|
|
| 1 | each |
celery stalks
|
|
| 1 | slice |
onions
|
*
|
| 1 ½ | tablespoons |
salt
|
|
| 2 | tablespoons |
vegetable oil
|
|
| 1 | clove |
garlic
minced |
|
| 3 ½ | cups |
tomatoes, canned
|
|
| 8 | each |
olives
stuffed |
*
|
| 3 | ounces |
mushrooms
sliced |
|
| ½ | cup |
green bell peppers
cut in strips |
|
| ⅛ | teaspoon |
black pepper
|
|
| ¼ | teaspoon |
basil
|
*
|
| 1 | pound |
noodles
wide |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.8 | kg |
whole chicken
stewing hen |
*
|
| 7.1E+2 | ml |
water
|
|
| 1 | each |
celery stalks
|
|
| 1 | slice |
onions
|
*
|
| 23 | ml |
salt
|
|
| 3E+1 | ml |
vegetable oil
|
|
| 1 | clove |
garlic
minced |
|
| 828 | ml |
tomatoes, canned
|
|
| 8 | each |
olives
stuffed |
*
|
| 86.7 | ml/g |
mushrooms
sliced |
|
| 118 | ml |
green bell peppers
cut in strips |
|
| 0.6 | ml |
black pepper
|
|
| 1.3 | ml |
basil
|
*
|
| 453.6 | g |
noodles
wide |
|
Directions
Wash chicken and place in large deep kettle with water, celery, onion slice and ¾ teaspoon salt.
Cover tightly and simmer 3 to 4 hours until tender.
Cool.
Remove meat and cut in large serving pieces; reserve broth.
Heat vegetable oil in large skillet; sauté chopped onion and garlic until soft.
Add tomatoes, olives, mushrooms, green pepper, ¼ teaspoon salt, pepper and basil.
Continue cooking over low heat 20 minutes.
Skim fat from chicken broth; measure broth and add enough water to make 5 cups; pour into large saucepan.
Bring to a boil; add remaining 2½ teaspoons salt, and noodles.
Bring to a boil; cook 10 to 15 minutes or until tender.
Drain; place in shallow 2 quart baking dish .
Heat oven to 350℉ (180℃).
Arrange chicken on noodles; pour sauce over all.
Bake 20 minutes.
