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In Italian the word Cacciatore means “hunter”. Whatever the hunter catches, mostly rabbits, is cooked in a sauce of tomatoes, green peppers, herbs and wine.
When making a tomato sauce, I generally use a dry red wine, however, in this case I use white. The white adds a lemony butter flavor.
I caught two frozen chicken thighs in the back of the freezer to make this dish.
Ingredients: (Serving 2)
2 chicken thighs (season with salt and pepper)
3 TBSP flour
3 TBSP olive oil
½ onion (chopped)
1 small green bell pepper (chopped)
4 large mushrooms (chopped)
8 kalamata olives (sliced)
1 roma tomato (chopped)
1 garlic clove (sliced)
2 bay leaves
2 TBSP butter
1 cup dry white wine
3 TBSP tomato paste
½ cup chicken stock
Salt and pepper
Serve on thin spaghetti
Grated Parmesan cheese
In a plastic bag place the flour and the chicken and shake to coat the chicken with flour.
Brown the chicken in olive oil and remove.
Add the onions and bell pepper and sauté 8 to 10 minutes.
Add the rest of the ingredients.
Mix the tomato paste and the wine together with a spoon; add the wine/tomato paste mix and chicken stock. Salt and pepper to taste. Return the chicken and bring the mixture to a slight boil, reduce heat to low, cover and cook one hour.
Serve over thin spaghetti and top with grated Parmesan cheese.