It’s almost like chicken paprika. Perhaps that is why I
always had fondness for the cacciatore. Our friend, Sheila Vinge used to make it in Prince Rupert and when we moved to a sunnier climate some decades ago, our chicken cacciatore
enjoyment came to an end. We spoke on the phone the other day and I remembered Sheila’s
delicious cacciatore.
Last night I put together a skillet version. This pleased my better half and I have to say it was far tastier than the
elegant meal we had at a posh restaurant on our 47th wedding anniversary a couple of
days ago. Not wanting to spoil the mood I kept thinking “we are here for the
ambiance and not for the food”. On the plus side we didn’t get food poisoning. The
lesson is if you want really good food you have to make it yourself.
SKILLET CHICKEN CACCIATORE
4 chicken thighs with the skin removed
2 Tbsp extra virgin olive oil
2 Tbsp butter
salt to taste
1/2 large onion, diced
2 garlic cloves, sliced
2 cups sliced mushrooms
6 chopped tomatoes, with skin removed [I used frozen]
1 red pepper, chopped [I used frozen]
1/2 cup water
ground pepper to taste
ground pepper to taste
2 tsp tomato paste
chopped parsley
[Flat leaf Italian parsley gives the best flavour; however
don’t substitute it with cilantro. Use curly parsley instead]
- Wash and dry the thighs with paper towels.
- Cut along the thigh bone to divide each chicken piece.
- On medium heat melt the butter with the olive oil.
- Add the chicken pieces and sprinkle them with salt.
- Sauté for 3 to 5 minutes or until chicken is no longer pink.
- Add the onions and the garlic and continue to sauté until onions are soft.
- Add the sliced mushrooms, chopped tomatoes pepper and add the water.
- Season with ground pepper and salt and bring to a slow simmer.
- Cover with a lid and continue cooking on medium heat until the meat is tender.
- Remove lid and stir in the tomato paste.
- If the sauce is thin, continue to simmer to reduce it.
- Adjust seasoning and sprinkle chopped parsley on the top and serve.
