I’m pretty sure that I’ve made mention previously that I really like to make some sort of Italian-Inspired meal on Sundays, hence, Sunday Suppers.
One of the dishes that I enjoy is Chicken Cacciatore, MMM! It’s a pretty simple main course and can be multiplied, made ahead, and any leftovers freeze beautifully. My version is a bit different than what you’ll find in other kitchens.
Auntie Doni’s Chicken Cacciatore
2 Tbsp. Olive Oil, divided
2 boneless-skinless Chicken thighs, diced bite-sized
½ C. Onions, chopped
1 C. Mushrooms, diced (I prefer Crimini)
1 C. Sweet Bell Peppers, diced
¼ C. Wine (optional)
1-2 C. prepared Marinara (I buy Trader Joe’s jarred sauce, tastes just like mine homemade)
In a large skillet, heat 1 tablespoon of oil over medium-high heat. Sauté the Mushrooms until they’re golden and next add in the Onions and Peppers; sauté until the veggies are crisp-tender, transfer to a plate and set aside.
Heat the remaining oil and sauté the Chicken until brown and a little crispy around the edges. Deglaze the pan with the Wine (or a bit of Stock or even water is fine), add back in the veggies-mixture and your preferred amount of Marinara, make it as saucy as your family likes. Stir well; lower the heat to a bare simmer and cover.
Here’s where you can start your sides, like homemade Fettuccini, or any other pasta, potato, rice, noodle, what have you, to serve with you Cacciatore.
When ready to serve, check your sauce, you may need to add some water if it’s gotten too thick.
As always, a recipe is simply someone else’s idea, you take it and make it your own.