Chicken Cacciatore

When we eat roast chicken, the best part is the chicken skin; and although, it may not be good for our health every day, it is ok to indulge once in a while. I like to use chicken thighs in my Chicken Cacciatore, but you can use a whole chicken if you like. In my experience, there is more taste in the dark meat and it is tender. The fat in the dark meat also makes a thicker tastier sauce. Leaving the skin on adds to the depth of flavour.

I like to serve my cacciatore in a rustic style over a large portion of polenta. To entertain with this dish, I plate on a wooden board. My family makes rabbit in this same style and when I researched the origins of chicken cacciatore, the research shows that the original dish probably had rabbit. Also, the original dish may not have had tomatoes; the tomatoes came to Italy from the New World at a later date. I enjoy reading about the history and development of recipes and food.

Now there are many versions to this dish. Mine is a quick and simple dish with some of the elements of the “cucina povera” and the ingredients that hunters may have had. Remember, always be innovative, change things up, but above all keep it simple.

For another tender and juicy chicken recipe checkout my https://recipesatmytable.com/white-wine-chicken-scallopini/

Ingredients

8 pieces of chicken cut up
1/4 cup all-purpose flour
Salt and pepper
2 tablespoons olive oil
1 tablespoon butter
1 large onion, chopped
2 celery ribs, sliced
1 large carrot diced
1/2 each yellow and red pepper, cut into strips
one can of sliced mushrooms
2 cups chopped tomatoes
2 tbsp tomato paste
1/2 cup dry red wine
2 tsp Italian seasoning
1 garlic cloves, minced
1 tsp sugar
fresh parmesan and parsley for dressing once finished

Process

Season the chicken with the Italian Seasoning.

Dust the chicken in the flour.

Place in the skillet with the olive oil and butter. Salt and pepper. When the chicken pieces are golden brown, set aside on a platter.

Put the onions, celery, mushrooms, carrots and peppers into the pan and cook for about 5 minutes.

Pour in the tomatoes, wine, garlic, sugar and the tomato paste. Bring all this to a boil.

Now add the wine, reduce the heat and simmer for about 20 minutes. Let the space thicken.

Place the cooked chicken in the sauce. Cover and place in a 375 F oven for 40 minutes.

Reduce heat; cover and simmer for 30 minutes.

You can serve this over pasta or as a main. Tonight we are having it over polenta. Sprinkle a little parmesan cheese over it and some fresh parsley.