Roch's Chicken Cacciatore

[Rocklobster]

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

 

[Rocklobster]

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.

 

[Rocklobster]

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.

 

[Rocklobster]

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....

 

[taxlady]

I like your variations. Yes, I did enjoy reading it.

 

[Dawgluver]

+1

Yummy! Great tutorial, Rock!

 

[Kathleen]

I think this will be on the menu VERY soon! Mmmmm!

Thank you!

 

[LPBeier]

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!

 

[Kylie1969]

This looks fabulous, thanks for sharing Rock

 

[Rocklobster]

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....

 

[Chief Longwind Of The North]

Keep this up and you'll be competing with me for selling cookbooks. Nice job, nice tutorial, nice recipe, nice pictures. When ya coming to the U.P. to make me some? I just have to hold the wine. Don't like it, won't use it. I'll have to think of something else to de-glaze with.

Seeeeeya; Chief Longwind of the North

 

[CarolPa]

I make this, almost exactly like you do, Rocklobster. But I thought I made it up. LOL I didn't know it was Chicken Caccatore. I just call it Italian Chicken. Now I can impress my family and call it Chicken Caccatore. It's an easy recipe, and I almost always have all these ingredients in the house.

 

[Rocklobster]

Keep this up and you'll be competing with me for selling cookbooks. Nice job, nice tutorial, nice recipe, nice pictures. When ya coming to the U.P. to make me some? I just have to hold the wine. Don't like it, won't use it. I'll have to think of something else to de-glaze with.

Seeeeeya; Chief Longwind of the North

The wine is optional. I would use a bit of chicken stock....

 

[Rocklobster]

I make this, almost exactly like you do, Rocklobster. But I thought I made it up. LOL I didn't know it was Chicken Caccatore. I just call it Italian Chicken. Now I can impress my family and call it Chicken Caccatore. It's an easy recipe, and I almost always have all these ingredients in the house.

I use a recipe I saw once done by an older Italian chef called Pasquale. You may have seen his shows. But, I use what I like and what I usually have on hand also......But one thing I go for is a tangy, and a bit spicy, sauce....I cook with wine almost every chance I get. It adds to the richness of any dish it is traditionally used in IMHO...plus I usually have a bottle on the go at the time, anyway

 

[Kylie1969]

plus I usually have a bottle on the go at the time, anyway

Sounds good to me

 

[speckman16]

thanks for sharing I will try

 

[Roll_Bones]

Don't like it, won't use it. I'll have to think of something else to de-glaze with.

I would have never guessed guy like you with all your cooking knowledge would not like or use wine in a recipe.
Its almost like Emeril swearing off of garlic......

 

[PrincessFiona60]

There are some people who do not drink alcohol or cook with it.

 

[CarolPa]

There are some people who do not drink alcohol or cook with it.

My mother wouldn't even eat a butter-rum lifesaver!

 

[taxlady]

I'm glad someone bumped this thread. I had forgotten about this recipe and I think I will be trying it soon. I have copied and pasted the whole thing, including the pix.