Chicken Cacciatore

Serves 4

You can use a whole chicken or whatever assortment of breasts, thighs or drumsticks is on sale. The point of this dish is that it is a hunter’s meal. Tomatoes and mushrooms are a must, the rest is sort of optional and you can use rabbit if that is all you have.

1 4-pound chicken, cut up or assorted pieces

½ cup flour seasoned with salt and pepper

¼ cup olive oil

2-3 shallots chopped

4-6 cloves garlic, chopped

1 small can tomato paste

½ cup dry white wine

1 tsp salt or to taste

¼ tsp black or white pepper

¾ cup chicken stock

1 bay leaf

½ tsp thyme

½ tsp marjoram

2 14 ½ oz cans diced tomatoes

1 cup sliced mushrooms, or more as desired

  1. Dredge chicken in flour, or put flour in a plastic bag and shake chicken in it, one or two pieces at a time.
  2. Add oil to a high-sided non-stick pan. Brown chicken, shallots and garlic over medium heat.
  3. Remove chicken as it browns and when finished remove vegetables from oil with a slotted spoon and place in a large iron pot or crock pot.
  4. Meanwhile, place the next group of  ingredients in a bowl. Add the bowl to the pot and then add mushrooms and tomatoes. Stir to distribute everything evenly and simmer one hour or until tender.

Serve with: Spaghetti or other pasta, cooked al dente.

Source: "Joy of Cooking" with amendments.

Copyright © 2001-2012 by The Still Waters Group

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