Frank's classic chicken cacciatore

4 Servings

Ingredients

Quantity Ingredient
1 each Chicken, skinned & cut into
Pieces
4 tablespoons Extra virgin olive oil
6 eaches Garlic cloves, peeled
2 cups Chicken stock
1 large Onion, diced
½ medium Bell pepper, diced
½ pounds Mushroom buttons, quartered
10 eaches Anchovy fillets, chopped
1½ cup Dry red wine or dry sherry
4 tablespoons Red wine vinegar
2 teaspoons Rosemary
6 eaches Sprigs fresh basil -or-
1 teaspoon Dry basil
½ teaspoon Italian seasoning
1 can Tomato paste
Salt & pepper to taste

Directions

First, in a heavy Dutch oven (preferably cast-iron) heat the olive oil and saute the chicken and garlic until lightly browned...(but remember to stir everything constantly so that the garlic doesn't burn!). Then remove the chicken from the pot and set it aside momentarily.

Next, take half of the chicken stock, add it to the Dutch oven over high heat, and de-glaze the pot. When all the residue is scraped off the bottom and the stock is reduced by one-half its volume, stir in the onions, bell pepper, and mushrooms and cook them until wilted (about 5 minutes).

Now place the chicken back in the pot, add the chopped anchovies, wine, wine vinegar, rosemary, basil, and Italian seasonings, and stir everything together gently.

At this point, dissolve the tomato paste in the chicken stock you have left and pour it evenly over the ingredients in the pot. Then cover the Dutch oven tightly, reduce the heat to low, and simmer gently for about 15 minutes.

Finally, taste the sauce, add the amount of salt and pepper you desire, cover the pot again and continue simmering on low for another 45 minutes to 1 hour (or until the chicken is tender).

HINTS: 1 - Do not leave out the anchovies! Even if you don't like anchovies put 'em in! I promise you won't taste them, but you lose the unique flavor the dish if you eliminate them.

2 - I suggest you serve the cacciatore piping hot over fettucine noodles topped with grated Romano cheese, garlic bread, and a chilled glass of wine.

3 - Once the chicken begins to cook, be sure to stir the pot gently or you'll break the meat off the bone.

4 - You can make a variety of other cacciatores using this recipe by simply substituting other meats for the chicken - for example, turkey, veal, beef, pork, venison, squirrel, and rabbit all work well.

Remember cacciatore means "hunter's stew."

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