I'm cleaning - ran across this one that is so good - don't know if others have made it or not, but it's a keeper!
(Be warned - I'm still cleaning, so there will probably be more old ones coming....
)
* Exported from MasterCook *
Chicken Cacciatore Soup*****
For the Soup:
Saute in 3 T. Olive Oil:
2 oz. pancetta or bacon -- diced
Add and Cook -- Reserve:
1 lb. boneless -- skinless chicken breasts, seasoned, sliced
Saute:
1 cup yellow onion -- diced
8 oz. button mushrooms -- quartered
2 T. chopped fresh basil
2 t. garlic -- minced
1 t. red pepper flakes
Deglaze with:
1/2 cup dry red wine
1 T. balsamic vinegar
Stir in:
3 cups chicken broth
1 can whole tomatoes -- (14.5 oz.) chopped
1/2 cup roasted red peppers -- drained, diced
Add:
Reserved chicken breast
For the Garnish —
Combine:
1/2 cup kalamata olives -- coarsely chopped
1/4 cup chopped fresh basil
1 Serve over:
Parmesan Polenta
For the Parmesan Polenta —
Bring to a Boil:
2 cups chicken broth
Slowly Whisk in:
1/2 cup instant polenta
Stir in:
1/2 cup Parmesan -- grated
Salt to taste
Saute pancetta in oil in a stockpot over medium heat until crisp. Add chicken and saute 8–10 minutes to brown and cook through. Transfer to a plate.
Saute onion and mushrooms for 5 minutes, or until onion becomes translucent. Stir in basil, garlic, and pepper flakes; cook 1 minute.
Deglaze with wine and vinegar. Cook until liquid has evaporated. Stir in broth, tomatoes, and peppers. Simmer, partially covered, for 15 minutes. Add reserved chicken and simmer 5 minutes to heat through.
Combine olives and basil for the garnish while soup simmers.
Bring broth to a boil for the Parmesan Polenta. Slowly whisk in polenta. Reduce heat and continue whisking for 5 minutes. Stir in Parmesan and salt; remove from heat.
Serve cacciatore over polenta, and top with olive-basil garnish.
(Cuisine at home, April 2004, Issue 44, p. 31 Makes: 7-8 Cups
Description:
"first made Apr. 8, 06"
- - - - - - - - - - - - - - - - - - -
(Be warned - I'm still cleaning, so there will probably be more old ones coming....
) * Exported from MasterCook *
Chicken Cacciatore Soup*****
For the Soup:
Saute in 3 T. Olive Oil:
2 oz. pancetta or bacon -- diced
Add and Cook -- Reserve:
1 lb. boneless -- skinless chicken breasts, seasoned, sliced
Saute:
1 cup yellow onion -- diced
8 oz. button mushrooms -- quartered
2 T. chopped fresh basil
2 t. garlic -- minced
1 t. red pepper flakes
Deglaze with:
1/2 cup dry red wine
1 T. balsamic vinegar
Stir in:
3 cups chicken broth
1 can whole tomatoes -- (14.5 oz.) chopped
1/2 cup roasted red peppers -- drained, diced
Add:
Reserved chicken breast
For the Garnish —
Combine:
1/2 cup kalamata olives -- coarsely chopped
1/4 cup chopped fresh basil
1 Serve over:
Parmesan Polenta
For the Parmesan Polenta —
Bring to a Boil:
2 cups chicken broth
Slowly Whisk in:
1/2 cup instant polenta
Stir in:
1/2 cup Parmesan -- grated
Salt to taste
Saute pancetta in oil in a stockpot over medium heat until crisp. Add chicken and saute 8–10 minutes to brown and cook through. Transfer to a plate.
Saute onion and mushrooms for 5 minutes, or until onion becomes translucent. Stir in basil, garlic, and pepper flakes; cook 1 minute.
Deglaze with wine and vinegar. Cook until liquid has evaporated. Stir in broth, tomatoes, and peppers. Simmer, partially covered, for 15 minutes. Add reserved chicken and simmer 5 minutes to heat through.
Combine olives and basil for the garnish while soup simmers.
Bring broth to a boil for the Parmesan Polenta. Slowly whisk in polenta. Reduce heat and continue whisking for 5 minutes. Stir in Parmesan and salt; remove from heat.
Serve cacciatore over polenta, and top with olive-basil garnish.
(Cuisine at home, April 2004, Issue 44, p. 31 Makes: 7-8 Cups
Description:
"first made Apr. 8, 06"
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Retired and having fun writing cookbooks, tasting wine and sharing recipes with all my friends.
www.achefsjourney.com
www.achefsjourney.com
I almost had my menu planned for next week. All I needed was the soup recipe. Then I would have hit shopping list and been done with it.
I'll go off and do somethings for a while and let you finish. THEN I'll make my menu for next week! 
but this sounds like something they would enjoy making and eatting.