chicken cacciatore

 Ingredients

• 2 lbs chicken, can be fresh or leftover (smoked, grilled, etc)

• 1c flour

• 2 tbsp olive oil

• 1 medium onion, chopped coarse

• 1 clove of garlic, minced

• 1 sm can mushrooms

• 1 sm can tomato paste

• 8 bay leaves

• 6 anchovy fillets, mashed

• 3/4 cup white wine

• 2 - 14 fl oz can of tomatoes, crushed

• 1 tsp salt

• 1/4 tsp ground black pepper

• 3/4 tsp dried tarragon

• 1 tbsp rosemary

• 1 can chicken stock as needed

Preparation

1. Depending on how fancy you want to be, the chicken can be breasts or dark meat, cut to bite size pieces, leftover chicken, whole thighs, etc. 

2. If the chicken is already cooked, simply warm the chicken first in the skillet. Remove any skin if fresh chicken is used. 

3. Salt and pepper the toss the chicken meat with the flour to coat. 

4. Shake off any excess flour and then sauté the chicken over medium heat in the olive oil until nicely browned. 

5. Remove the meat from the pan and set aside. 

6. Add the onion, garlic and mushroom caps and sauté until the onion is translucent. 

7. Add the tomato paste and continue to cook until the paste starts to get browned a little. 

8. Deglaze with the wine, stirring well to dilute the tomato paste. 

9. Add the canned tomatoes, the remaining spices and seasonings and the cooked chicken. 

10. Cover, reduce heat and simmer for 30 minutes or longer, adding chicken stock if necessary to keep from drying out. 

11. Serve with  rice or pasta or as an entree dish.

 Urban Cowgill 2010 (updated 2024)