Chicken Cacciatore
During pandemic lockdown, I ordered chickens online from the Saskatoon farmers' market. The breasts became an Asian stir fry, the bones made soup and the rest (legs, thighs and wings) went into chicken cacciatore.
This recipe is cooked long and slow on top of the stove in a large skillet with a lid. I serve it on pasta, but it's also good on polenta or just on its own.
Chicken Cacciatore
4 to 6 pieces of chicken, your choice, with bone in
Salt and pepper
Dried Italian herb mix
Olive oil
1 onion peeled, cut in half and sliced
1 red pepper cut in half, seeded and sliced
2 to 3 cloves of garlic smashed and chopped
1/4 cup red wine (optional)
1 can tomato sauce (I used Hunt’s 680ml)
1/4 cup water
Cooked pasta of your choice, such as fettuccini or penne
1. Sprinkle the chicken with salt, pepper and dried Italian herbs. Heat oil on medium-high in a large frying pan. Brown the chicken, first one side and then the other, and remove from the pan.
2. Turn the heat down to medium. Add more oil if necessary. Cook onions until softened, stirring frequently. Add the red pepper and garlic, tossing to mix. Sprinkle with salt. Cook until the peppers are soft.
2.5 Optional, but if you have a bit of wine left in a bottle, say 1/4 cup or so, stir it in and let it bubble and evaporate before going on to the next step.
3. Pour on the tomato sauce. Swish out the can with the water and pour it all in. Season with salt, pepper and more Italian herbs. Mix well, scraping up any bits that are stuck to the pan.
4. Nestle the chicken into the tomato sauce. Place the lid on the pan. Bring to a bubble, then turn the heat down to low and simmer for 3 hours or so. Note: if you prefer a thicker sauce, remove the lid and let it cook down; conversely, if you like a thinner sauce, add more water if you feel it’s becoming too thick. Taste the sauce, adding more salt, pepper or herbs to your preference.
5. To serve, scoop warm cooked pasta into a bowl, spoon on the sauce and place a piece of chicken on top.
During pandemic lockdown, I ordered chickens online from the Saskatoon farmers' market. The breasts became an Asian stir fry, the bones made soup and the rest (legs, thighs and wings) went into chicken cacciatore.
This recipe is cooked long and slow on top of the stove in a large skillet with a lid. I serve it on pasta, but it's also good on polenta or just on its own.
Chicken Cacciatore
4 to 6 pieces of chicken, your choice, with bone in
Salt and pepper
Dried Italian herb mix
Olive oil
1 onion peeled, cut in half and sliced
1 red pepper cut in half, seeded and sliced
2 to 3 cloves of garlic smashed and chopped
1/4 cup red wine (optional)
1 can tomato sauce (I used Hunt’s 680ml)
1/4 cup water
Cooked pasta of your choice, such as fettuccini or penne
1. Sprinkle the chicken with salt, pepper and dried Italian herbs. Heat oil on medium-high in a large frying pan. Brown the chicken, first one side and then the other, and remove from the pan.
2. Turn the heat down to medium. Add more oil if necessary. Cook onions until softened, stirring frequently. Add the red pepper and garlic, tossing to mix. Sprinkle with salt. Cook until the peppers are soft.
2.5 Optional, but if you have a bit of wine left in a bottle, say 1/4 cup or so, stir it in and let it bubble and evaporate before going on to the next step.
3. Pour on the tomato sauce. Swish out the can with the water and pour it all in. Season with salt, pepper and more Italian herbs. Mix well, scraping up any bits that are stuck to the pan.
4. Nestle the chicken into the tomato sauce. Place the lid on the pan. Bring to a bubble, then turn the heat down to low and simmer for 3 hours or so. Note: if you prefer a thicker sauce, remove the lid and let it cook down; conversely, if you like a thinner sauce, add more water if you feel it’s becoming too thick. Taste the sauce, adding more salt, pepper or herbs to your preference.
5. To serve, scoop warm cooked pasta into a bowl, spoon on the sauce and place a piece of chicken on top.
