You could Google recipes for Chicken Cacciatore and get 185,000 results in 0.11 seconds, or you could do what I do and wing it.
I haven't made this dish in a while, so I was glad to be reminded of it when I saw that Kevin from Closet Cooking gave us his recipe a few days ago.
Here's how I winged it (wunged it? wanged it?) Fry chicken thighs in olive oil until they're browned. Remove them from the pan. That takes care of the chicken part of this dish - for a while, anyway. Easy, eh?
Put an anchovy in the same pan. Smoosh it up with a spoon as it melts away. You won't be able to taste the anchovy when the gravy is done, but you'll know there's something delicious about this gravy... I promise!
When the anchovy has melted, add some coarsley chopped onions. I like to use lots of onions in my Italian gravy. Add some red pepper flakes, three cloves of minced garlic, a sprinkle of granulated garlic, black pepper, and some dried parsley, rosemary, and oregno. Sometimes I add mushrooms or zucchini.
When the onions are soft, put in 1/2 cup red wine, a can of tomato sauce and a can of stewed tomatoes. Stir that all around then return the chicken thighs to the pan. Cook on a medium simmer for about 30 minutes.
This will be some of the best Italian gravy you've ever had (even if I do say so myself).
I usually serve this over pasta (spaghetti, to be exact) but while I was reading Kevin's recipe, I saw that he served his Chicken Cacciatore over Risotto! I would never have thought of that, so we'll give it a try. Here's Kevin's recipe for cheesey risotto here.
And here's our finished dish of Chicken Cacciatore over Risotto. It was so good for dinner last night that I had it again for breakfast. Really!
I haven't made this dish in a while, so I was glad to be reminded of it when I saw that Kevin from Closet Cooking gave us his recipe a few days ago.
Here's how I winged it (wunged it? wanged it?) Fry chicken thighs in olive oil until they're browned. Remove them from the pan. That takes care of the chicken part of this dish - for a while, anyway. Easy, eh?
Put an anchovy in the same pan. Smoosh it up with a spoon as it melts away. You won't be able to taste the anchovy when the gravy is done, but you'll know there's something delicious about this gravy... I promise!
When the anchovy has melted, add some coarsley chopped onions. I like to use lots of onions in my Italian gravy. Add some red pepper flakes, three cloves of minced garlic, a sprinkle of granulated garlic, black pepper, and some dried parsley, rosemary, and oregno. Sometimes I add mushrooms or zucchini.
When the onions are soft, put in 1/2 cup red wine, a can of tomato sauce and a can of stewed tomatoes. Stir that all around then return the chicken thighs to the pan. Cook on a medium simmer for about 30 minutes.
This will be some of the best Italian gravy you've ever had (even if I do say so myself).
I usually serve this over pasta (spaghetti, to be exact) but while I was reading Kevin's recipe, I saw that he served his Chicken Cacciatore over Risotto! I would never have thought of that, so we'll give it a try. Here's Kevin's recipe for cheesey risotto here.
And here's our finished dish of Chicken Cacciatore over Risotto. It was so good for dinner last night that I had it again for breakfast. Really!
I just read recently that cacciatore is more often served with risotto than pasta. Sounds delicious.
ReplyDeleteI know what you mean about the anchovy. It adds a lot of flavor, but you don't really taste the fish itself.
Love this dish! Good job wunging it. ;)
I've never had anchovy. I may try this recipe. We are always looking for new things for dinner and I bet the family would love this!
ReplyDeleteLooks good! I like the sound of using anchovies.
ReplyDeleteOooh this looks good--I have been getting bored of my normal chicken dishes, so I might have to throw this into the mix...
ReplyDeleteIt has been so long since I've had or made Chicken Cacciatore. I love the thought of putting it over Risotto!
ReplyDeleteKaren, your cacciatore looks wonderful. Thanks for stopping by. You asked about the sweet tamales, if you will check out my blog, I just posted a recipe for the sweet kind.
ReplyDeleteHi Karen :)
ReplyDeleteDrool... oops! Sorry about that ;)
I'm going to have to make that soon!
I loved the sweet card you found in your old cookbook. How cute is that?! :)
Have a great night!
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Funny, I also made chicken cacciatore last night after readin Kevin's post! Looks delicious! :)
ReplyDeleteThis looks delicious! I love to "wing" it with chicken too.
ReplyDeleteI like winging it - in cooking and in pretty much everything else in my life! The results are always so much more worthwhile.
ReplyDeleteClosest analogy I can think of: paint by numbers vs. painting with your heart. No comparison.
Yeah you say gravy too! This recipe looks excellent and not over peppery. I have had it when people have put green bell pepper and a ton of it to boot. Ick! Over risotto too! Yummy even better!
ReplyDelete