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Old 07-17-2013, 07:29 PM   #1
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Roch's Chicken Cacciatore

Hello. Even though it is hot, I was craving some comfort food after watching a few episodes of Rick Stien's Mediterranean Adventures. I had half of a chicken in the fridge so.......Cacciatore it was going to be...

Chicken, cut into pieces, can of diced plumb tomatoes, peppers, onion, olives, mushrooms, garlic, capers, a few dried chilies, olive oil, white wine, a few fresh herbs(I used basil, thyme and parsley.
I forgot to include a couple of important ingredients in the first photo

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Old 07-17-2013, 07:34 PM   #2
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Salt and pepper the chicken pieces and brown in olive oil. Then I removed the chicken and drained the oil. This is optional, but I do it because I don't need the extra chicken fat.
Then I added more olive oil, sauteed the onions, garlic and chilies until they were soft and then de glazed with a good wallop of white wine. Reduced that to about half and then added the tomatoes, a bit of pepper and let cook for about 20 minutes until it started to thicken.
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Old 07-17-2013, 07:40 PM   #3
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After about 20-25 minutes on simmer, I added the rest of the ingredients. Peppers, capers, mushrooms, olives, herbs, chicken. I covered the pot and let that go for another half an hour or more.
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Old 07-17-2013, 07:43 PM   #4
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Pretty much done now. I turned it off and let is sit and stew while I cooked up some pene. After draining the pasta, I like to put it back in the pot and add some sauce to coat it a bit. Then I served it up with some Parmesan and more fresh parsley.
There you have it. Hope you enjoyed reading about it....
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Old 07-17-2013, 08:40 PM   #5
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I like your variations. Yes, I did enjoy reading it.
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Old 07-17-2013, 11:11 PM   #6
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Yummy! Great tutorial, Rock!
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Old 07-17-2013, 11:24 PM   #7
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I think this will be on the menu VERY soon! Mmmmm!

Thank you!
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Old 07-17-2013, 11:46 PM   #8
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Roch, I have a tried and true cacciatore recipe I used in my catering days that I wouldn't trade for the world.

However, I really want to try yours as just looking at it makes mine pale in comparison. I will have to exchange a few ingredients for our food allergies, but it won't change it much at all. This sounds awesome!
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Old 07-18-2013, 12:26 AM   #9
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This looks fabulous, thanks for sharing Rock
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Old 07-18-2013, 07:08 AM   #10
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Thanks everybody. I could have let this cook a little longer, but I got a late start on it and didn't want to eat too late. I had a bit of tomato juice in the fridge I could have added if I wanted to thin out the sauce so it could stew more....
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