throwback thursday.. chicken cacciatiore

 

  this dish was one of my first recipes posted.. you can see it here.. it's also one of the first dishes i ever made umpteen years ago.. if you've been reading this blog for any amount of time or read the "about" section you know i was taught to cook at an early age and it actually became my "chore" where i would get paid to shop and cook for our meals.. at the time i thought ohh lawdy this is child abuse but now i think it was ingenious!! i would get $5.00 for a simple meal and if it was more complicated with more prep time and ingredients, like todays dish, i would get $15.00.. some weeks i made bank! ha the rule was i had to make at least 2 meals a week.. but if i wanted more money i could make more meals.. so sometimes it was a week of complicated yet i hope delicious meals..

 

this recipe it amazing.. it's one of my mom and dad's favorite.. they just loves it.. it's so rich and flavorful.. if you try any recipe on this blog, please try this one.. you won't be disappointed i promise!!

 

chicken cacciatiore

prep time: 15 minutes

cooking time: 1 hour and 15 minutes

servings: 6

Ingredients:

1 package boneless, skinless chicken thighs {roughly about 8-10 thighs} {we prefer dark meat but breasts are fine too}
kosher salt and fresh ground black pepper
2 turns around the pan with extra-virgin olive oil
1 large green bell pepper, chopped {any color will due}
1 onions, chopped
3 cloves of garlic, finely chopped
12 ounces sliced mushrooms {white or crimini}
1/2 cup beef broth or stock {yes beef not chicken it works very well with the mushrooms and gives it that cooked all day taste}
1 28 oz. can of crushed tomatoes
1 6 oz.  can of tomato paste
a handful of flat-leaf parsley, chopped
fresh thyme
1 pound pasta we used pappardelle {it's our new favorite kind}
grated parmesan or ramano cheese {optional}
chopped parsley {optional garnish}

directions:

 

preheat your oven to 375 degrees (f).  salt and pepper both sides of your chicken.  heat olive oil in a dutch oven {or other oven proof skillet} on the stove over medium-high heat, brown chicken for 3-4 minutes on each side... transfer chicken to a plate and set aside.  add bell pepper, onion and garlic to the same pan and sauté over medium heat for 1-2 minutes then add mushrooms and season with salt {salt will draw out their liquid} and sauté for another 5 minutes or until mushrooms are dark, tender and have given off their juices... add 1/2 cup of beef broth and simmer for about 3 minutes scraping the bottom of the pan to get all the bits and pieces off {those are the yummy parts} then stir in tomatoes, 1/2 the can of tomato paste {reserving the rest for later}, pepper, parsley and thyme.  stir for about 2-3 minutes then add chicken back in, cover and put in the oven for 30-40 minutes, remove lid and cook another 15 minutes... {you want the chicken falling apart} while the chicken is in the oven cook your pasta or noodles according to package directions then put in a big serving bowl. when chicken is done remove pot from oven.. then remove chicken and veggies using a slotted spoon from pot and place in your serving bowl over pasta..  return pot with the sauce in it to stove and turn heat to medium-high add remaining can of tomato paste... cook and reduce sauce for a 10-15 minutes until it thickens and becomes luscious... if any excess fat {which is likely if you use thighs} spoon from atop the sauce and discard... spoon or pour sauce over the chicken, veggies and pasta and sprinkle with parsley and cheese if desired.. it goes wonderful with crusty bread.. {you can also serve over mashed taters.. it's devine}

enjoy and get cook'n!!