chicken Cacciatore recipe
Chicken cacciatore recipe is Italian for Hunters stew and is made with fresh vegetables, Italian spices, simmered to a juicy, fall off the bone tender. Just like most every Italian pasta recipe, you take simple and fresh ingredients and put them together in a way that makes a delicious meal.
Hi my name is Kira Volpi and I love to cook for the people I love and watch them eat food they love. I just made this from my boyfriend and his Mother and Father. His Father loved it so much he passed up dessert for a second helping of my cacciatore. Now that's a compliment to the chef if I've ever heard one!
In the old country cacciatore wasn't just made with chicken. Like many Italian pasta recipes you used what was fresh and available. For instance you probably would have seen this dish made with rabbit or boar or other wild game.
Chicken Cacciatore Recipe Ingredients:
I like to use a whole chicken when making my cacciatore. You can purchase them pre-cut for you or buy it whole and ask the butcher in the store to cut it up. I don't know of any grocery store that won't do it for you. Why do I have them cut if fresh? Well, it makes a difference to have any meat cut fresh.
Save the spare pieces of chicken for your chicken stock recipe.
I put them in a plastic bag and freeze them till I'm ready to make a batch home made. Mmmmmm Good.
- 1 whole chicken
- 1 lb mafalda pasta or other long and thick pasta
- 1 thinly sliced red pepper
- 1 thinly sliced yellow pepper
- ½ small yellow onion chopped
- 8oz sliced into quarters, baby bella mushrooms
- ½ cup white or red wine. I like using red for this hearty Italian stew
- 3 cloves of garlic
- ½ cup sliced kalamata olives
- 2 cans 28 oz of San Marzano tomatoes
- 3-4 sprigs of oregano
- 5 leaves of fresh basil leaves
- chopped Italian parsley
- Salt and pepper to taste
- a plate full of flour to dust the chicken pieces
- olive oil to sear the chicken coated in flour
Chicken Cacciatore Recipe Preparation:
I used a really unusual pasta shape called mafalda
but you can 1 pound of fettuccini or penne or even spaghetti.
Take the pieces of chicken and roll them one at a time in the flour you put on a plate and set aside on a separate plate.
In a large and deep sauté pan heat enough olive oil to cover the pan. Tap off the excess flour and add each piece into the heated oil in the pan. You want the chicken to cook on the outside until golden brown.
Remove the chicken and set aside but keep the oil that you used to cook the chicken in the pan.
Clean out your pan, add fresh olive oil. This is where you add your garlic, onions bell peppers and mushrooms to cook on med high heat. Splash with white or red wine while you sauté the vegetables and stir occasionally until the wine has evaporated and the vegetables are tender but firm.
Now you put the chicken back in the pan, pour the tomatoes on top and add your spices. Add the Kalamata olives, mix it slightly, cover and simmer on low heat for about 30 to 40 minutes.
Start cooking your pasta accordingly. You can tell if it's done when the chicken is so tender it falls off the bone. Drain the pasta and pour onto a large plate topped with the chicken cacciatore family style. Now…
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