Margaret Wagner's Chicken Cacciatore. (New Jersey).   by Gary Solomon  Whole Chicken-cut into pieces.   Celery-1 cup chopped.   Onion-1 medium size chopped.   Bayleaf-1 leaf.   Tomato Sauce-1 small can Hunts Tomato Sauce.   Red Wine-11/2 cups.   Olive Oil-5 tablespoons.   Fresh Parsley-2 tablespoons finely chopped.   Garlic-1 clove minced.   Salt and Black Pepper-to taste.   Flour-1 tablespoon.   Brown the chicken pieces in the olive oil.  Remove.  Add the celery and the onion to the  same pan and cook until softened.  Add to this the bayleaf, tomato sauce, red wine, parsley, garlic salt and pepper.  Replace the chicken to the pan. Cook on the stove top for 5 minutes until the ingredients are well combined.   Transfer to a baking dish.  Bake in a preheated 350 oven for approximately 30 minutes.  Remove from the oven.  Transfer the chicken pieces to a serving platter.  Place the pan on to the stove.   Add the flour to the sauce and continue cooking  stirring frequently until the gravy begins to thicken.  Pour the thickened gravy over the chicken and serve immediately.   Egg noodles or white rice make the perfect accompaniment.

Gary Solomon is the owner of The Kitchen Cupboard. One of the Kitchen Cupboard's specialties are their delicious cookies and rugelach. Visit Delicious Cookies to see for yourself! Online ordering is available. Or email Gary for further information. Gary is also the Food & Drink Editor of Why Men Are Online Magazine

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