Wednesday, April 27, 2011
Childhood Chicken Cacciatore
Memories of my childhood come flooding back when I think about chicken cacciatore. How unappreciative I was when it came to my mother's efforts in the kitchen. I'm sure it wasn't me and my cynicism that coined the phrase or recipe "chicken caccia-trash". What a terrible daughter. But, I'm sure I got help from my sister and brother. We just didn't realize what good food was.
After the Easter meal, my siblings and I sat around remembering those moments, good and bad, funny and sad.... This is what brings a family together. And then there's the food, like music, that transports you back to some of those life defining moments. This chicken cacciatore is one of those memories. Although I have the original recipe from my mother, I chose to revise it slightly, as I always do.
5 - 6 chicken thighs (I used boneless but you can use bone-in)
3 T olive oil
1/2 cup chopped onions
3/4 cup green bell peppers, chopped
4 cloves garlic, minced
1 14.5 oz can whole peeled tomatoes, crushed
1/2 cup red wine, Chianti is good (Save some to drink with meal)
salt and pepper to taste
1 small can chopped mushrooms, drained well
1 small can tomato sauce
1/2 tsp allspice
1 bay leaf
1/4 tsp red pepper flakes
1/2 tsp thyme, dried
In a large pot, heat the oil and brown the chicken. Then add the onions, peppers and garlic and cook until softened. Add all the remaining ingredients and bring to a boil, reduce the heat and simmer for 30-40 minutes. Serve over rice or noodles. Can also be placed in a crock pot on low for a few hours after browning stage. Enjoy!