Monday Menu: Chicken Cacciatore

This is a recipe my mom made often when I was a kid. I’m not sure when she stopped, but I have an idea why. This recipe is best when it sits on the stove or in the oven, all day. Stirring occasionally. Not always easy to do with a house full of kids and a busy life.

All day on low heat is how it gets its amazing flavor. Something an instant pot or slow-cooker cannot duplicate.

A dramatic Artic freeze for the weekend provided the perfect opportunity to make an old favorite.

Chicken Cacciatore

• 1 whole chicken, cut up or 6-8 thighs, skin on, bone-in
• basil, oregano, garlic powder, salt, pepper to season chicken
• 1/2 green pepper, diced
• 1/2 red pepper, diced
• 1/2 onion, diced
• 2 cloves of garlic, minced
• 28 oz crushed tomatoes
• 15 oz tomato sauce
• 6 oz tomato paste
• 2 tsp basil, 2 tsp oregano, sprig of rosemary
• 1/2 cup red wine (opt)
• Any or all of these: button mushrooms, sliced zucchini, eggplant, sliced carrots

Dutch Oven or heavy bottom large saucepan (6 qt or 8 qt)

Season the skin side of the chicken In the cold pan, add chicken, skin side down. Turn the heat to medium and slowly brown the skin side. Before flipping, season the underside, flip, and brown. Do in batches as needed. Once both sides are browned, remove to a plate.

Add onions and peppers to the rendered chicken fat, add a bit of olive oil if needed, and sauté until onions are translucent. Add garlic and stir for a minute.

Add tomatoes, sauce, paste, and spices. Combine well with the pepper mixture, and then add the vegetables and chicken. Add optional wine. Bring to a low boil, reduce heat. Cover and simmer on low** for a minimum of two hours, stirring occasionally. For best flavor, let simmer for four or more hours.

**At this point you can put it in a 325 degree F oven.

The flavor for this dish comes from the long cooking time and the bone-in chicken pieces. Some people don’t like chicken skin that is not crisp, so you can remove it, but with the cooking time, it is creamy like butter.

This can be served over pasta, polenta, or potatoes, and Crusty Bread (recipe here) is always a great addition.