Chicken Cacciatore Recipe
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Ingredients: |
Ingredients: Tom’s combination of recipes from the Chamberlains, Giada De Laurentiis, and Fanny Farmer. This is "Hunters' Style Chicken" - and there are lots 'n' lots of hunters with many variations of 'style', and varying amounts of spices, herbs, et cetera available with which to cook. With that in mind, following is my take on how to prepare this dish, even though I am not a hunter; also, be aware that all the ingredient amounts are approximate.
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Directions: |
Directions:Olive oil/Butter; 1/2 cup chopped Onion; 1/2 coarsely chopped Red Bell Pepper; 1/4 lb. sliced Mushrooms; 2 cloves diced Garlic. Warm the oil/butter mixture in a large pot. Sauté the onion, pepper and mushrooms until the onion is soft and translucent. Add the garlic and cook for about another minute.
Add 1 can (14 oz.) Petite Diced Tomato with juices; 2 tsp. Oregano; 1 tsp. Basil; 1 Bay Leaf. Simmer for a few minutes.
Add 1/4 cup Red Wine or Vermouth (dry white wine is OK too); 3 Tbsp. Capers, drained; Salt/Pepper to taste. Simmer “for awhile” until the flavors become acquainted and friendly.
Add 4 pieces of Chicken, white and/or dark meat (I prefer breast &/or thighs, and do not sauté or bake the meat ahead of time). Swish the chicken pieces around so they all are happy and have some of the sauce all over them. Cook at a simmer until the juices from the meat are clear (about 40 minutes).
NOTES:
1. I do not sauté the meat (some recipes recommend this). It might be OK to brown dark pieces, but I strongly recommend not pre-cooking the white meat, as it dries out very fast.
2. The meat can be skinless and boneless, your choice. It’s OK to use skinless, boneless white meat (breasts), but I am just as happy to have the skin and bones on the dark meat, for a little extra flavor after trimming off any excess fat.
3. Serve with rice or mashed ‘taters or pasta or just plain bread to sop up the juices. |
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