Chicken Cacciatore

This was originally an Italian "Hunter's Stew", made with whatever meat was at hand, The blend of tomatoes and other vegetables make this recipe irresistable. It is best served with a tossed green salad.

Start with a three pound chicken cut in pieces, or four boneless, skinless chicken breasts cut into bitesize pieces. Sprinkle chicken with one tablespoon of salt. In a four to six quart Dutch oven heat two tablespoonsof vegetable oil. Cook chicken in hot oil, a few pieces at a time until they are golden brown. Remove chicken from pot, reserving drippings.

When chicken is cooked, add one large onion, sliced and separated into rings and one half pound of sliced mushrooms. Cook and stir for three minutes, add one teaspoon of minced fresh

garlic. Cook and stir one minute more. Add one cup of dry white wine; cook for three to five minutes or until wine is reduced by half.

Return chicken pieces to pot and add one 28 ounce can of chopped tomatoes, undrained and

eight ounces of tomato paste, one half cup of pitted Kalamata olives, two tablespoons of capers,

and one tablespoon of dried Italian mixed herbs, crushed. Cover pot and simmer gently for about thirty-five minutes or until chicken pieces are no longer pink inside. If desired, serve cacciatore over hot, cooked pasta.

Thiis recipe can be prepared one day ahead and refrigerated to let flavors blend. Cook pasta

just before serving. This recipe serves four, but it can easily be increased to serve more. This dish goes well with a dry white wine and with cheesecake for dessert.

Chicken Cacciatore

Comments (0):