Classic Chicken Cacciatore
BRINGS OUT THE HUNTER IN YOUChicken Cacciatore is a classic rustic country-style dish that will surely delight your whole family. Hunters-style chicken has many different family variations. This one is fairly simple to make and goes along way as far as feeding a bunch of people.
I like using chunks of vegetables for this dish. It seems to make a much heartier meal. Braising the chicken in broth, tomatoes and wine adds such an intense flavor to the dish, you’ll definitely be eating it with a very large loaf of Italian bread and a heavy bold glass of red wine. You can serve this Chicken Cacciatore dish over ziti, spaghetti or rice, though I sometimes prefer it with a side of fried polenta. INGREDIENTS 2 whole chicken cut into pieces1/2 cup of flour for dredging1/2 tsp of salt1/2 tsp of freshly ground black pepper1/4 cup of extra virgin olive oil1 28oz can of diced tomatoes1 large yellow onion cut into chunks1 green pepper cut into chunks1 cup of porcini or Portobello mushrooms1 15oz can of chicken broth1/2 cup of dry red wine1 tsp of dried oregano1 tsp of dried basil1 pound of spaghetti, ziti or other type of pasta1/4 cup of fresh parsley choppedPREPARATION Mix salt and pepper into the flour.Dredge the chicken in the flour.In a large skillet sauté the chicken in batches in the olive oil until brown.Place chicken in a large pot and add the tomatoes, broth and wine and cook for about 15 minutes.Add the mushrooms, onions and green peppers.Season with basil and oregano.Cover and cook for around 45 more minutes.In 6 quarts of water boil your pasta until al dente, around 10 minutes.Drain the pasta.Place the spaghetti on a large serving platter and top with the chicken and sauce. Garnish with parsley and your ready to serve. Serves 8 people.
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