My Own Chicken Cacciatore
I used to make this dish when I was a nanny and it is easy, simple and delicious. Over the years this recipe varies here and there depending on who I am serving it too. For the super spicy yummy version see below.
1 chicken cut into pieces
3 cloves of garlic, smashed
2 small cans to chopped tomatoes
1 small onion chopped (you can add a chopped carrot and celery if you wish or a chopped red pepper too.)
2 T. capers chopped
2 T. olives chopped
5 anchovy fillets (optional)
chili flakes, to taste
flour for dredging
1 T. fresh herbs or 1 t. dried herbs of your choice (I like sage, thyme and oregano)
white wine or stock, about 1-2 C.
1. Dry chicken pieces, sprinkle with salt and pepper and dredge in flour. Shake off excess. Brown the pieces in a bit of olive or vegetable oil and set aside.
2. Add the garlic, onion, chili flakes and half of the herbs to the same pot and saute until fragrant. Add the wine, bring to a light boil while scraping all the goodies off the bottom of the pan.
3. Add the olives, capers, anchovies (this does not make the dish taste fishy, but adds a great rich flavor and salt as well). Stir well and let boil, now add the chicken back to the pot as well as the tomatoes.
4. Now let simmer, cover and cook for about an hour or until the chicken pieces fall off the bone and are soft. Towards the end of the cooking, taste for salt and pepper, remove the cover and let the sauce thicken and reduce. Sprinkle the rest of the herbs at this time and then serve with thick crusty bread.
I love the taste of the chicken as it soaks up the flavors of the caper, olives, tomato, and the rest of the spices. It's even better the next day!
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