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.

Ingredients:

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 

Method:

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!