Chicken Cacciatore

Hey, hey, its Deb. The Cowgirls and Cupcakes giveaway is officially on its way. We have had quite a few comments as well as quite a few new recipes to add to the blog. Thank you so much for reading and contributing! This next recipe came from a good friend of mine by the name of Jennifer Billeci. Jenn and I have known each other since the womb, as I have with my buddy Kim. We have had so much fun together throughout the years and I have to say that Jennifer is one of the most fantastic cooks that I know. She also comes from one of the nicest families that I know that keep family as well as their Italian cooking heritage close to their heart. I am crossing my fingers that maybe she might also send us her fantastic pesto recipe! (Hint Hint) It's yummy. I have personally tasted it! And if you are looking to invest in some real estate, you might also want to check out Jenn and her husband Roger's website at: http://www.propertyqwest.com/
So I hope you enjoy her recipe and keep on cookin cowgirls!

Chicken Cacciatore

Chicken Cacciatore was a family staple in our house growing up. The smells it sends through the house are right up there with chocolate chip cookies baking in the oven. This was my favorite meal growing up and now I share it with my own family. It is best on a crisp fall day or cold winter evening. This recipe is one that has been passed down over the years from generations who didn’t rely on recipes, so go with your senses when cooking! Serve with a good bottle of red wine, a small salad, and a good loaf of crusty French bread and you’ll have yourself a great meal . . . Buon Appetito!

Skinless chicken pieces (you can do bone-in or boneless – I think the bone adds more flavor to the sauce – I normally cook six to eight pieces, but you can adjust everything for the size of your crowd! However, make sure you don’t crowd the chicken in the pan as you will want it to brown – if they are too crowded they will just steam.)

Fill a plastic bag with flour and salt and pepper to taste. Add chicken and shake – to coat all chicken pieces.

In a large fry pan add 2-3 tbls. olive oil and equal amount butter (if you need more, add more olive oil – not butter)

Once the pan is heated, add chicken to the pan brown on both sides. Add sauce and simmer (the longer the better – the meat should be so tender it begins to pull away from the bone!)

Sauce (adjust accordingly if you use more chicken):

1 can chopped tomatoes

½ cup chicken broth

Chopped up celery (2-3 stalks)

parsley (a small bunch)

onion

5-6 cloves garlic

1 bay leaf, basil (1 tsp. or so)

rosemary (a couple branches chopped or 1 tsp. dried or so)

4-5 sliced mushrooms

1/3 – ¼ cup red wine (don’t worry for kids, the alcohol cooks out)

salt and pepper to taste

After simmering for 1 hour or so, if you feel the sauce is too liquid add tomato paste. Let simmer (not too high) until the chicken is tender. Serve with lots of sauce on top to soak up with the French bread!

*For children who can’t yet chew, this makes a great puree!

http://www.propertyqwest.com/