Chicken Cacciatore (Chicken, Hunter's Style)
Basically, chicken cacciatore is a hunter's stew so expect it to have a liquid
base making serving over rice or noodles a good complement.
- Chicken (six boneless/skinless thighs used in this making but, use most
- Canned tomatoes (Italian-flavored stewed tomatoes are a good pick), White
- Canned mushrooms (yes, canned; it's easier)
- Spices (Garlic, Mrs. Dash, Paprika). flour
- Onion, Bell Pepper (or maybe Ortega canned pepper)
- Clean chicken and wash. Cut into small pieces.
- Chop onion and pepper.
- Mix spices with flour (I use a plastic bag). Pat chicken dry and coat with
- Fry chicken until brown (about 10 minutes or so). Use a large enough skillet
the chicken can lay out in a single layer. Using a non-stick skillet is best.
- Push aside chicken and add onions and peppers. Fry until onion is no longer
opaque (short time).
- Add tomatoes and wine. Bring to boil and turn down to simmer.
- Cover and cook for 40 minutes. Stir once or twice during cooking.
- Add mushrooms. Return cover and cook another 15 minutes.
- When done the chicken should be falling apart and falling off the bones
(if you used chicken with bones).
- Serve standalone or over rice/noodles.
- Chicken is a fairly low-fat meat so long as the skin has been removed so
make certain that's the case before cooking. Instead of using quantities of
oil for the cooking a light spray of olive oil should suffice. You can lower
the fat further by taking the chicken and veggies out of the skillet after
they are done. Put these on a paper towel to drain and wipe out the skillet
- This is a simplification of an old family recipe. The use of flavored, canned
tomatoes and canned mushrooms makes this an easy recipe. You could, of course,
do it the hard way and prepare with fresh but you'll have to adjust the times
and ingredients accordingly.
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Tom Simondi, All Rights Reserved