Chicken Cacciatore - The Organic Prepper - Daisy Luther
The rich herbed tomato sauce and the tender chicken will not last long on the pantry shelves – as soon as you serve one jar of it, your family will beg you to make it again! To make life even simpler, this is a raw-pack recipe.
•3 pounds of boneless chicken, cut into bite-sized pieces (a mix of breasts and thighs is nice)
•2 cups of red and green peppers, cut into chunks
•2 cups of onion, cut into 8ths
•2 cups of mushrooms, sliced
•4 cloves of garlic
•4 cups of diced tomatoes, with juice
•1 bottle of red wine
•2 tbsp of oregano
•2 tbsp of basil
•2 tbsp of thyme
•Salt and pepper to taste
1.Layer chicken, peppers, onions, mushroom and garlic in quart jars.
2. In a large stockpot bring wine, tomatoes, and herbs to a boil. Ladle hot liquid over the layered ingredients in your sanitized jars.
3. Lid the jars and process in your p-canner for 90 minutes at 10 pounds of pressure, based on altitude.
SERVING SUGGESTIONS: When preparing the cacciatore, stir in a small can of tomato paste when heating to thicken the sauce. Serve over pasta, with a side of garlic bread.
Enjoy the Recipe,
Bravo Echo Out