Chicken Cacciatore

Chicken Cacciatore will always be a favorite at your house. “I guarantee it.” Translated from the Italian Cacciatore means hunter. It originated as something that hunters would make while out on a quest. I’ve read that it was first done with rabbit that was nabbed while on the hunt. Then as time passed it started to be done with chickens.

Get 2 chicken breasts, whole with the bones and skin still on. Cut the breasts in half if you want to. Just lay them bone side down on a cutting board, cut down to the bone then force the knife through  the bones. A chef knife and tap it with the heel of your palm to get it through the bone works good. 4 thighs with the bone and skin left on or 2 legs cut in half so you would have 2 thighs and 2 drumsticks. Or, you could just go with some chicken tenders for a quickie version. Put a skillet with about 2 tbsp. of olive oil on med high.

IMG_2249Sprinkle the skin side with salt and pepper.

IMG_2250Put the chicken in the pan with the skin side down and salt and pepper the up side.

Now you will start on the veggies.IMG_2252

Cut a red, or green, pepper in half lengthwise and clean out the seeds and the white stuff.

IMG_2253Chop it up the size you want. Not too small, you’ll want it to be  to be “rustic” like a we’re on a hunt. Ya know?

IMG_2256Now the onion. Cut the ends off then in half. Peel the skin and the first layer off each half.    Cut into it vertical but not completely end to end. Leave the stem end holding it together. Did I say that right?

IMG_2257Now horizontal. The space between all these cuts is going to determine the size of the chopped pieces.

IMG_2258 Then chop it cross ways for the finish!

IMG_2254Check on the chicken. When it is browned and crispy turn it over.

IMG_2259Lay you knife sideways on a garlic clove and smash it with the heel of your hand. Smash them all, one at a time.

IMG_2260Peel the skins off the cloves.

IMG_2262Cut the brown little stem things off.

IMG_2263Chop them up.

IMG_2255The chicken should be crispy on both sides by now. Take it out and put aside in a bowl that will catch the drippings.

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Add the veggies to the pan and stir with a wooden spoon scraping the good stuff off the bottom of the pan so it can mix in with the veggies. About a tsp., or more each, of salt, black pepper and red pepper flakes. When the onions and garlic start to turn translucent add the tomatoes and the capers. Don’t strain the water off the tomatoes put the water from the can right in the mix.

IMG_2267Put the chicken and the drippings in with the veggies. Mix up the chicken with the sauce and turn the pieces so they get coated on all sides. Turn the chicken over and stir things up every 5 minutes or so. You can leave the heat up and have it ready to serve in about 20 minutes or you can lower it to a simmer and let it go slower. Fast won’t get the flavor in as deep as simmer will but it’ll still work fine. While it’s getting good go ahead and cook up about 1/2 lb. of pasta. But you already thought of that didn’t you. If you feel that the sauce starts to get a little too thick add a little of the pasta water.

IMG_2279

 

So serve it up! With some chianti and some of Poppop’s ,,er,,your homemade bread.

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Chicken Cacciatore is real good and it's easier to make than you think.
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Course Main Dish
Cuisine Italian
Prep Time 10 min.
Cook Time 20-40 min
Servings
people
Ingredients
Course Main Dish
Cuisine Italian
Prep Time 10 min.
Cook Time 20-40 min
Servings
people
Ingredients
Votes: 0
Rating: 0
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Rate this recipe!
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Instructions
  1. Get 2 chicken breasts, whole with the bones and skin still on. Cut the breasts in half if you want to. Just lay them bone side down on a cutting board, cut down to the bone then force the knife through the bones. A chef knife and tap it with the heel of your palm to get it through the bone works good. 4 thighs with the bone and skin or 2 legs cut in half so you would have 2 thighs and 2 drumsticks. Or, you could just go with some chicken tenders for a quickie version. Put a skillet with about 2 tbsp. of olive oil on med high.
  2. Lay the pieces of chicken with the skin side up and sprinkle with salt and black pepper. Put the pieces in the frying pan skin side down and salt and pepper the up side.
  3. While the chicken is getting browned chop up the veggies. When the chicken is browned on the skin side turn it over and when the other side is done remove it to a bowl that will catch the drippings.
  4. Add the veggies to the pan and stir with a wooden spoon scraping the good stuff off the bottom of the pan so it can mix in with the veggies. About a tsp., or more each, of salt, black pepper and red pepper flakes. When the onions and garlic start to turn translucent add the tomatoes and the capers. Don't strain the water off the tomatoes, put the water from the can right in the mix.
  5. Put the chicken and the drippings in with the veggies. Mix up the chicken with the sauce and turn the pieces so they get coated on all sides. Turn the chicken over and stir things up every 5 minutes or so. You can leave the heat up and have it ready to serve in about 20 minutes or you can lower it to a simmer and let it go slower. Fast won't get the flavor in as deep as simmer will but it'll still work fine. While it's getting good go ahead and cook up about 1/2 lb. of pasta. But you already thought of that didn't you. If you feel that the sauce starts to get a little too thick add a little of the pasta water.
  6. So serve it up! With some chianti and some of Poppop's ,,er,,your homemade bread.
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Roasted Red Peppers

Roasted Red Peppers are so easy to make that after you make them the first time you will always have some in your fridge ready to go on some cheese and/or crackers.They also may find there way into your salads, on your burgers, in your risotto and sometimes your Chicken Cordon Bleu will become Chicken Cordon Rouge. 

You can bake  them in the oven, or under the broiler, or on a BBQ grill, or right on a burner of a gas stove or in a pan with a little olive oil like we’re going to do them now. When you roast them on a flat surface, as opposed to baking or broiling, you will want to stand them on end after the sides are done to get it all roasted. You don’t want to waste any of that good stuff!IMG_1986

 

 

While the peppers are roasting chop up the garlic and the basil leaves. Dried basil is okay.

IMG_2174After the peppers are roasted all over move them to your cutting board and with a serrated  edge steak knife cut out the stem then cut the pepper in half length wise.IMG_2171

.Get the seeds out and trim off the white stuff.

IMG_2172

You don’t have to actually peel the skin off. You just drag the knife across the skin and it comes right off.

IMG_2173

Cut up them up in any size pieces you want and put them a container that has a snap on or screw on lid.

IMG_2176

Add the garlic, basil and just enough good extra virgin olive oil to cover it all. Mix it up and enjoy it. It’ll lkeep about a month in the fridge. You will have it scarfed all up way before that.

 

IMG_2175

You could leave the halves intact and use them on burgers, in grill cheese sandwiches and on and on and on.

IMG_2177

Alright, lets open a bottle of wine.

 

 

 

.

 

 

 

 

You could leave the halves intact and use them on burgers, in grill cheese sandwiches and on and on and on.

 

Alright, lets open a bottle of wine.

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Roasted Red Peppers BigOven - Save recipe or add to grocery list Yum
Roasted Red Peppers are way easier to fix than you thought.
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Course appetizer, Veggie
Cuisine Italian
Prep Time 10 minutes
Cook Time 10 minutes
Servings
how hoggy are you?
Ingredients
Course appetizer, Veggie
Cuisine Italian
Prep Time 10 minutes
Cook Time 10 minutes
Servings
how hoggy are you?
Ingredients
Votes: 0
Rating: 0
You:
Rate this recipe!
Add to Meal Plan:
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Instructions
  1. Put about 1 tbsp of the oil in a pan just big enough to handle the 2 peppers. Medium high and add the peppers. Turn the peppers as the skin becomes dark brown to black and starts to bubble away from the pepper. Whiie they are roasting chop up the garlic and basil. When the sides are all roasted give them a little time on each end. When they are black and bubbly all over turn the heat off and move the peppers to a cutting board.
  2. With a serrated steak knife cut out that stem and cut the peppers in half lengthwise. Get rid of the seeds and remove the white stuff. Turn the halves over and remove the skin by dragging the knife across the skin. It's real easy the skin will want to come off. If you are going to use the peppers in sandwiches or on burgers, etc. You could use the halves astray are at that point.
  3. Cut up the peppers in whatever size you want and put them in a container that'll have tight lid. Add the oil, the garlic and the basil. Stir it up. I'll bet you can't resist having some a piece of cheese right then. A little wine would go good also.
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