5 December, 2017
Chicken Cacciatore – It’s Easy!
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.
Cut a red, or green, pepper in half lengthwise and clean out the seeds and the white stuff.
Now 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?
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.
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.