Modern Chicken Cacciatore

                                 “Chicken with Style”           

While growing up, I used to wonder why my Mom, a super cook, never made Chicken Cacciatore. Our cooking books had beautiful pictures of the dish, and while she’s a wiz with Italian cuisine, cacciatore never showed up on the plate. I mentioned it occasionally and she would always reply, “Oh, Uncle Barney used to make that all the time…,” and say little else. I figured she didn’t like it and stopped bringing up the subject. 

Fast forward 40 years. I say to Mom, “I’m going to make Chicken Cacciatore,” and finally the truth comes out. She reveals the story. It seems that Uncle Barney considered himself a cacciatore expert, frying huge amounts of chicken with skin and bones before dumping them into plain mariana sauce to simmer all afternoon. The skin became rubbery and the sauce greasy – a  real culinary turn-off, and a bad memory from Mom’s childhood.

I decided to prepare the recipe to my standards with lots of fresh vegetables and spices and it has become a hit. We have it every few weeks and it is a favorite with guests.

Although I use only white meat of chicken (dark is fine, too, if you prefer), I like serving it with Chianti or Cabernet. It’s rich and delicious, as well as skinless and boneless.  While this might be a cliche – it’s good, and good for you!

Modern Chicken Cacciatore

2-3 boneless, skinless chicken breasts, coarsely diced
1 green bell pepper, thinly sliced
1 red or yellow bell pepper, thinly sliced
2 medium white or yellow onions, thinly sliced
2 cups sliced Mushrooms, (Portobello, Crimini, White Button – you pick)
3 cloves crushed garlic
1/2 cup dry red wine
1 28-oz can diced canned tomatoes, Italian-style preferred
2 teaspoons dried basil or 1/4 cup fresh leaves
1 teaspoon freshly ground black peppercorns
2 tbls. tomato paste
2 teaspoons salt (or to taste)
1/2 teaspoon fennel seed, crushed
1/2 teaspoon dried rosemary
1/2 teaspoon dried oregano
2 tbls. extra-virgin olive oil
3/4 cup pre-pre-prepared veggie or mushroom pasta sauce, i.e., Classico, Barilla,  Newman’s Own…whatever you like – (Semi-Homemade!!!) – adds “body” to dish
1/4 cup+ of finely chopped fresh parsley
Pasta al dente (Spaghetti, Linguine or Fettucine top the list. DON’T OVERCOOK!)
1/4 cup freshly chopped Italian parsley
Parmigiano Reggiano, grated

Heat olive oil in large, heavy pot. Add chicken and saute until it begins to lightly brown. Add onions, peppers and mushrooms and continue cooking until veggies are done and begin caramelizing. Saute garlic into mix –  careful not to burn!

Blend in remaining ingredients and let simmer, covered,  for 3+ hrs. Stirring from time to time.  The longer it cooks, the better it gets!

Right before serving add fresh parsley.

Cook pasta of your choice. Drain throughly, but don’t rinse. (I love Linguine, but no matter what type pasta you choose, you can’t go wrong with this delicious dish.) Cover with Cacciatore sauce. Toss. Don’t forget to top generously with Parmegiano Reggiano, and maybe an extra drizzle of extra-virgin olive oil.

Serve crusty Italian bread on the side,  along with the perfect Caesar Salad, and a glass of Chianti. Gelato for dessert is suggested…with cappuccino or Espresso, of course.  Amaretto optional! 


%d bloggers like this: