I made chicken Cacciatore. Typically, a cattiatore is a a "hunters" style dish, prepared with tomatoes, onions, herbs, mushrooms and such. I didn't have any mushrooms, but I did have a zucchini hiding out in the garden as well as a can of artichoke hearts in the pantry. So whipped this up at noon, let it braise all day, and when our chores were done, we had a hearty and delicious dish waiting for us. Superwoman...I tell ya. So that's what was for Saturday night dinner here. Hopefully Sunday will be as successful...'cause I haven't been to the market yet.
printable version
Olive oil
2 cups onion, sliced
2 cups red and yellow pepper, sliced
3 cloves garlic, minced
1 large fryer chicken, cut into pieces
1 cup white wine
2 cups crushed tomatoes
1 cup fresh tomatoes, sliced or 1 cup stewed tomatoes
1 teaspoon salt
1 teaspoon pepper
1 Tablespoon parsley
2 bay leaves
1 teaspoon celery seed
2 teaspoons thyme
2 cups zucchini or artichoke hearts
4 cups rice, cooked
Season the chicken generously with the salt and pepper. In a large skillet,saute the onions and peppers together, with a bit of olive oil, until just tender. When finished, set aside. In the same skillet, brown the chicken on both sides in a little bit more olive oil. Deglaze the pan with a cup of white wine. Top the chicken with the garlic and sauteed onion and peppers. Pour the crushed tomatoes and fresh tomatoes over the chicken and sprinkle the herbs over the top. Simmer the stewing meat for an hour and half, careful not to let it boil over as it is juicy. Add the zucchini and artichoke hearts and cover. Simmer for ten minutes more or until zucchini is tender. Taste for seasoning and serve over rice if you wish. You can also serve this over pasta as well.
1 comment:
Sounds delish! It seems from what you have said that you had a great vacation. Glad it went well.
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