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Chicken Cacciatore

chicken cacciatore

I feel like I am reliving my childhood.

My Mom would always made this with a thick pasta and so do I.

One pound of pasta

8 cloves of garlic

1/3 cup olive oil

8 nice size pieces of chicken with all the excess skin cut off

One teaspoon garlic salt

1/2 teaspoon crushed red pepper

3/4 cup good red wine

One large can of diced tomatoes

One small can of tomato paste

2  tomato paste cans of water

One teaspoon oregano

One teaspoon sugar

12 to 15 pitted green olives with about one to teaspoons of brine.

Brown the garlic in the oil

Sprinkle the chicken with the garlic salt

Brown the chicken in the oil and garlic

Remove from the pan.

Add the red wine and deglaze the pan , scrapping up all the brown from the bottom of the pan.

Cook the wine for about two minutes and stir so it doesn’t stick.

Add the tomatoes, paste, oregano, red pepper, olives and sugar.

Bring to a boil for a minute ans stir well

Add the chicken and all the juices.

Take off the heat and cover tightly.

Bake 350 degrees for about one and a half hours.

Your house is going to smell great.

Cook your pasta according to the package directions.

Take  the chicken out of the pan and  debone it.

Return the meat to the sauce.

Add the pasta and just cook till all the pasta is covered with the sauce.

Serve with grated cheese, a green salad and a nice glass of red wine since you had to open the bottle.

I have this big stove to oven pan with a cover that I use for this dish. It makes cooking and clean up so easy.

I debone the chicken because I think it is easier to eat and I don’t have to cut up anyones chicken at the table.

I am one of the few people who does this and it is so worth the extra five minutes.


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