Simmer sauce for half an hour	Fry chicken in butter

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Chicken Cacciatore

Source: St. Louis Post-Dispatch, April 11, 1948

Yield: 4 servings

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Ingredients

• 1/2 medium onion

• 1 cup chicken livers

• 1 cup pitted chopped olives

• 1 cup dried soaked mushrooms

• 1 cup fresh or canned tomatoes

• 1 clove garlic

• 1/2 cup tomato paste

• Salt, to taste

• Pepper, to taste

• 1 wineglass Chianti wine

• 2 small frying chickens

• Parsley, for garnish

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Preparation

Dice onion and fry lightly in butter. Add chopped pitted olives, soaked mushrooms, canned or fresh tomatoes, chopped garlic and tomato paste. Season to taste with salt and pepper. Simmer for half an hour.

While sauce simmers, joint two small frying chickens and fry in butter for 15 or 20 minutes. Put chicken in simmering tomato sauce with chicken livers. Cook slowly until chicken is tender enough to be pierced easily with a fork. Add wine when chicken is tender, stirring sauce and heating all until wine has permeated the mixture. Do not let sauce boil.

Serve chicken in sauce and sprinkle with parsley.