Chicken Cacciatore


One of my culinary “specialties” when I was kid was Chicken Cacciatore. I’m not sure when or where I first had it, but it inspired me to find my own way of preparing it. Growing up we ate lots of spaghetti and lots of chicken legs. So, why not together?

Initially I started out with jar of prepared spaghetti sauce, whichever brand my mom happened to buy (which was whatever brand was on sale). I simply browned the chicken legs in a little oil in our large Revereware skillet, then poured in the jar of spaghetti sauce and probably also a can of tomato paste. I would cook this on medium high heat until the sauce is heated through, then reduce the heat to low, cover, and cook until the chicken is cooked through and falling off the bones. We served this over spaghetti and generously garnished with that grated Parmesan cheese that comes in the shiny cardboard tube.

Over the years, my Chicken Cacciatore has evolved quite a bit to a fully from scratch dish including fresh tomatoes, mushrooms, fresh herbs, and sometimes onion or fennel, freshly grated cheeses, and NO pasta sauce from a jar. Perhaps a bit of tomato paste, depending on how much liquid the fresh tomatoes produce, but that’s the only non-scratch ingredient in the sauce.

Chicken Cacciatore

Chicken Cacciatore … recipe to follow later.

 

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