Recipe(tried): Chicken Cacciatore and Pasta

Good Morning!

Chicken Cacciatore is a robust dish best served with crusty garlic bread. Cacciatore means hunter in Italian. Perhaps when this dish was named the person had to hunt for the ingredients such as the mushrooms in the forest or countryside. In either case, it is a hearty dish and best enjoyed with a good red table wine.

I only use chicken breasts because that is what my family likes, but feel free to include other parts of the chicken.

CHICKEN CACCIATORE
Serves 4

1/4 cup olive oil
3 cloves garlic, pressed
1 large onion, diced
1/4 teaspoon dried rosemary
1/2 teaspoon dried parsley flakes
3/4 teaspoon dried oregano, preferably Greek
1/2 teaspoon coarse salt
1/4 t. hot red pepper flakes
4 chicken breasts
1/4 cup red-wine vinegar
3 cups drained and seeded, canned whole tomatoes, halved
1/4 cup roughly chopped basil leaves
1/4 cup white wine
1/2 cup gaeta olives, pitted
2 red bell peppers, cored, seeded, and cut into 1-inch strips
1 c. sliced mushrooms
1 pound penne rigate pasta, cooked

1. Heat oil, garlic, onion, mushrooms, rosemary, parsley, 1/2 teaspoon oregano, and hot pepper flakes in a large shallow saucepan over medium heat. Cook, stirring occasionally until the onions are translucent but not browned. Add chicken and cook, turning occasionally until well browned on both sides, about 30 minutes. Add vinegar, and cook until reduced by half, 10 to 12 minutes.

2. Meanwhile, crush tomatoeswith your hands Add them and the 1/4 t. salt and 1/4 t. oregano. Cook until the tomatoes have reduced and thickened slightly, stirring occasionally, about 20 minutes. Throw in a pinch of sugar and stir to blend.

3. Add basil, wine, olives, and peppers. Cook until the peppers have softened and the chicken is very tender, about 15 minutes. Adjust seasonings. Serve immediately over pasta.