Chicken Cacciatore

(click on pic to enlarge)

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.

Chicken Cacciatore

Base Sauce:
For each piece of chicken
½ garlic glove crushed
1 Roma tomato skinned chopped
1 TBSP tomato paste (I use Contadina)
1 oz. dry red wine (I use a dark red blend)
1/3 TBSP olive oil

In a skillet heat the olive oil. Sauté garlic in oil. Add the paste and stir. Add the Roma tomato and stir. On low heat cook roughly 20 minutes are until the fluids have evaporated. Add the wine and cook another 20 minutes. Remove and cool. 3 Roma tomatoes should make ½ cup of base sauce.

Dredge Chicken in Flour:
For each piece of chicken
1 piece of chicken (I use thigh)
Salt and pepper chicken
1 TBSP all-purpose flour
1 produce bag
1 TBSP olive oil (enough to brown the chicken)

Salt and pepper (season) both side of the chicken. Add the flour to the bag. Add the chicken in the bag. Shake bag until the chicken is coated. In a large Dutch oven add the olive oil on exactly medium heat d brown. Remove

Sauté the onions and green pepper:
In a clean pot… (I poured out the oil and cleaned the Dutch oven)
For each piece of chicken
1 TBSP yellow chopped onion
1 TBSP chopped green bell pepper (Some like red, but I use green owing to a New Orleans preference)
1 TBSP chopped celery
(Yellow onion, green bell and celery is considered the New Orleans Trinity Mirepoix)
1/3 garlic clove cut into coins
½ TBSP Olive oil
1 oz. of dry red wine (I use a dark red blend)

In a clean pot sauté the mirepoix in the oil. Add the wine.

For each piece of chicken
1/3 bay leaf (Some use oregano and basil)
3 oz. of the prepared sauce
3 oz. of your favorite can sauce
1 oz. of dry red wine (I use a dark red blend)
Salt and pepper

Add the sauce, wine, salt and pepper, taste add the bay leaf, chicken. Don’t stir, just combine. Bring to a boil. Set to the smallest burner and simmer on low for 45 minutes.

Serve over thin spaghetti.


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