Easy Chicken Cacciatora recipe from 1962

Easy Chicken Cacciatora recipes (1962)

Chicken Cacciatora, as it is called, is sometimes also known as “Chicken Hunter Style.” The latter is the literal translation of the original Italian name of the dish, “Pollo alla Cacciatora.”

This is the popular tomato-sauce version of Southern Italy. Serve with hot noodles or spaghetti sprinkled with Parmesan cheese, and a salad.

Here are two classic recipes for this chicken dish from the early 1960s.

Easy Chicken Cacciatora recipe from 1962

Easy Chicken Cacciatora recipe

Ingredients

1 ready-to-cook 3 to 3-1/2-lb frying chicken, cut up
2 tablespoons olive oil
1 medium clove of garlic
1 teaspoon oregano, crumbled
Salt and pepper
1 to 1-1/2 cups sliced mushrooms
1 No. 303 can (1 lb size) Del Monte stewed tomatoes

Directions

Brown chicken in olive oil with clove of garlic. Before turning chicken, sprinkle with oregano, salt and pepper. Remove garlic. Add mushrooms; brown lightly. Add Del Monte Stewed Tomatoes; cover. Simmer 30 min. Uncover; continue cooking until sauce is reduced to desired consistency and chicken is very tender. Good with spaghetti or rice. Serves 4 to 5.

Easy Chicken Cacciatora (1962)

Easy Del Monte Chicken Cacciatora recipe card

Easy Chicken Cacciatora recipe card from 1962.jpg

“Stewed tomatoes: These are ready-seasoned with onion, celery and green pepper — really handy for soups, stews and casseroles. And we love them just plain as a vegetable. I think you will, too. – Sue”

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Chicken Cacciatora with wine

Ingredients

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1/4 cup olive oil
1 broiler-fryer chicken, 2-1/2 or 3 pounds, cut up
2 medium onions, sliced into 1/4-inch slices
2 cloves garlic, minced
1 can (1 lb.) Italian tomatoes
1 cup (8 ounces) seasoned tomato sauce
1 tsp. salt
1/4 tsp. pepper
1/2 tsp. celery seed
1 tsp. crushed dried oregano or basil
2 bay leaves
1/2 cup dry sauterne wine

Directions

Heat oil in a large skillet. When oil is hot enough to sizzle a drop of water, add the chicken pieces and brown slowly, turning once with tongs.

Remove chicken from skillet, and cook onions and garlic in the oil until tender. but not brown. Combine the remaining ingredients, except wine. for sauce.

Return the browned chicken to the skillet and add the sauce mixture. Cover the pan and simmer 45 minutes – be careful not to let the sauce bubble hard.

Stir in the cooking wine. Now cook the chicken uncovered, turning occasionally, 20 minutes more or until fork-tender and sauce looks somewhat like chili sauce.

Discard bay leaves and skim off excess fat. Arrange chicken on warm platter and ladle sauce over.

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