This is a delicious recipe for CHICKEN. Sorry to the egg layers and their favorite buck above, but you guys are mighty tasty, especially in Chicken Cacciatore.
A traditional Italian ‘hunter’s style’ dish that is brimming with onions, tomatoes, mushrooms, and both red and green peppers. All the ingredients found in a backyard potagère. A little European mix here of garden and kitchen.
It is an easy dish to make as the chicken parts are first delicately browned, then simmered in a zesty garlic, red wine (or white) sauce. I serve it with either wild rice, pilaf or pasta, along with fresh from the oven, warm crusty bread for dipping in the rich sauce. It is great on these cold winter days and is a great family sized, hearty meal. One thing about Hunter’s style cacciatore, is that you can add whatever vegetables you may have. I have made it with a variety of garden vegetables like okra, zucchini, carrots and today, bok choy and green onions that remained from making a delicious Chinese beef dish and Won Ton soup earlier in the week.
- 4 lb. chicken cut up into parts and seasoned both sides with salt and pepper
- ¼ cup olive oil plus 2 Tablespoons
- 1 large red onion
- 2 cloves garlic finely chopped
- ½ cups tomato paste, but 2 small cans works well to thicken sauce
- 1 teaspoon sugar (if using red wine)
- ½ cup dry red wine, white if you prefer because it is chicken
- ¾ cup chicken broth
- 1 teaspoon salt
- ¼ teaspoon pepper
- ¼ teaspoon thyme
- ¼ teaspoon marjoram
- ½ teaspoon basil
- 1 bay leaf
- 2 tomatoes seeded and chopped, or use 1 can diced with juice
- 1 red pepper sliced into strips
- 1 green pepper sliced into strips
- 2 stalks bok choy (because that is what I had today and needed to use up, and it was actually better than the celery, (happy accident) or celery, sliced crosswise
- 1 box sliced fresh white mushrooms or cremini mushrooms to approximate size of a box
- Zucchini cross sliced (not in my dish today or substitute any garden vegetable you like, who knows, you may have a happy accident too.)
- Freshly ground Parmesan
In a large heavy skillet, brown the chicken in ¼ cup olive oil about 5 minutes a side until golden brown. Brown in two batches. Transfer all the chicken to a platter and set aside. Then add the onions to the skillet until tender and fragrant.
Next get out a large Dutch oven and use two tablespoons olive oil to coat the pot and bring up to almost smoking hot. Add the vegetables, celery, mushrooms, and red and green peppers. Toss the vegetables until almost soft. Add garlic and let the garlic come to fragrant, but not brown. About a minute will do the trick.
Now for the liquids. Stir in the wine of your choice and let reduce somewhat, then pour in the chicken broth, add the tomatoes, sugar (red wine), and remaining spices.
Place the chicken and onions in with the vegetables and sauce. Bring up to a nice simmer and cook until the chicken is tender, about 35 minutes, a little longer if your chicken parts are large. I have huge chicken thighs in mine and I am cooking for 40 minutes after they were browned initially.
Pull out chicken and plate it over cooked linguine in a basil, Italian herb, olive oil dressing. Top with the Parmesan and serve with crusty bread and a great, fresh side salad. Warm and yummy.
BTW. I DO NOT cut my own noodles anymore. These babies came from the grocery store. They are freshly made there for everyone’s convenience.