Monday, October 5, 2009

Chicken Cacciatore

Since its been so chilly out here, I decided I wanted to make something comforting. I was thinking chicken since I had it on hand, and I wanted to use it up to make room in the freezer. I kept thinking back to a Chicken Cacciatore recipe that my cousin had made several times for me. I remembered that the recipe was from the Rao's Cookbook, which I knew my mother had but didn't feel like driving to her house for the book. So I took to the internet. I went to the Rao's website but that only told me to get some of there jarred sauce ( which are great, but that's another post) and some chicken and I was looking for a from scratch recipe. It was hard to find one that didn't have tomatoes in the sauce..See I love Italian food, but as strange as this may sound I love all things tomato except tomatoes. Its the texture that throws me, so when I was perusing recipes for a Chicken Cacciatore dish I was going to have to switch it up a bit no matter which one I went with. As I read all these recipes I wasn't feeling any of them. So I went with a recipe from Giada who I love, off the food network website. I used this as a base and did my own thing

Chicken Cacciatore

  • 3 chicken breasts
  • 4 chicken thighs
  • 1 large red pepper, chopped large pieces
  • 1 large orange pepper, chopped large pieces
  • 1 large onion, chopped large pieces
  • 1 cup, pureed tomato
  • 1 cup chicken broth
  • 1 tsp Italian seasoning
  • 1 tsp garlic powder
  • 1-2 tsp balsamic vinegar, to taste
  • Salt and pepper

  • Sprinkle Chicken pieces with salt and pepper, and in two batches brown chicken in heavy dutch oven , remove from pot after nicely browned on both sides cover with foil
  • Add peppers and onions and saute for 4-5 minutes until soft season with salt and pepper and then add chicken broth scrape bottom to break up bits on bottom for extra flavor
  • Add tomato puree, Italian seasoning, and garlic powder then bring to a simmer
  • Reduce heat on chicken to low and cook for 1 1/2 to 2 hours
  • If too thin add a cornstarch slurry ( added )
SIDE NOTES: So after I made this I realized that I had omitted two ingredients with out meaning to, white wine and flour. I had both and simply forgot, the wine would have given it a bit a tang and the flour would have helped to thicken the sauce which it needed. I also had to substitute garlic powder for fresh garlic eekk I know, but I didn't have any fresh ( ok so I forgot to grab it when I was at the supermarket happens to the best of us... )

Add 3 Garlic cloves finely chopped
3/4 cup white wine
1/2 flour for dredging

Stay tuned for my recipe using the left overs...

Sorry no pictures we ate it too fast.....


Simply Life said...

Oh wow, this looks so good!

Sharon said...

Thanks it's on of my favorites!!


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