I lost my favorite (and only) chicken cacciatore recipe and need to
get another one pronto. I can and will do a Google search, but if
any of you have a good recipe you'd like to share, please feel free to
post it here.

Oh... and what wine would you serve with this? We'll be having baked
ziti, chicken cacciatore, green salad and steamed broccoli. I may also
prepare some meatballs and Italian sausage, if I have the time.
Dessert will be zabaglione (sp?).

Thanks!
Ginny

One time on Usenet, said:

> I lost my favorite (and only) chicken cacciatore recipe and need to
> get another one pronto. I can and will do a Google search, but if
> any of you have a good recipe you'd like to share, please feel free to
> post it here.

Okay, but mine isn't the usual, from what I've seen of other recipes:

Chicken Cacciatore

8-10 pieces cut-up frying chicken
Seasoned flour
1 green pepper, cut into strips
1 large onion, cut into rings
2 cloves garlic, crushed
30+ oz. tomato sauce (at least two 15 oz. cans)
½ tsp. salt
¼ tsp. Black Pepper
¼ tsp. Oregano

Dip chicken pieces in flour and brown in oil in large frying
pan over medium heat, then set aside. Reduce heat to med-low;
add peppers, onion, and garlic. Cook, stirring occasionally,
until slightly softened. Put tomato sauce and seasonings in
large kettle or dutch oven, add cooked vegetables and mix well.
Add chicken one piece at a time, making sure each is well covered
with sauce. Cook over med-low, stirring occasionally, for 40-50 min.
or until largest pieces are fork-tender. Serve over rice, noodles,
or biscuits.

I prefer to do this in the crock pot; it just melts in your mouth...

--
Jani in WA ~ mom, vid gamer, novice cook ~
"The ships hung in the sky in much the same
way that bricks don't" - D. Adams, HGTTG

In article >,
wrote:

> I lost my favorite (and only) chicken cacciatore recipe and need to
> get another one pronto. I can and will do a Google search, but if
> any of you have a good recipe you'd like to share, please feel free to
> post it here.
>
> Oh... and what wine would you serve with this? We'll be having baked
> ziti, chicken cacciatore, green salad and steamed broccoli. I may also
> prepare some meatballs and Italian sausage, if I have the time.
> Dessert will be zabaglione (sp?).
>
> Thanks!
> Ginny

Personally, I wouldn't include meatballs and sausage -- just the chicken.
Wine? Arbor Mist. Make the meatballs and sausage for the leftover
sauce from this. :-0) HTH.


* Exported from MasterCook Mac *

Chicken Cacciatore

Recipe By : Paul Prudhomme via Marty for The Cousins' visit 8/00
Serving Size : 1 Preparation Time :0:00
Categories : Entrees

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Seasoning Mix
1 tablespoon salt
2 1/2 teaspoons dried sweet basil
2 teaspoons dried parsley
2 teaspoons dried oregano
2 teaspoons dried thyme
1 1/2 teaspoons onion powder
1 1/2 teaspoons garlic powder
1 teaspoon white pepper
3/4 teaspoon black pepper

1 chicken (~3-1/2#) cut into 8 pieces,
all visible fat removed
32 ounces whole tomatoes with their liquid -- (2 cans)
2 tablespoons olive oil
1 cup chopped onions
1 cup chopped green bell pepper
1 cup chopped fresh mushrooms
1 cup dry red wine -- divided
6 ounces canned tomato paste
1/2 teaspoon minced fresh garlic
2 cups chicken stock -- divided
1 cup julienned onions
2 cups julienned green bell peppers
1/4 cup sliced fresh garlic
3 tablespoons dark brown sugar
2 cups sliced fresh mushrooms

Combine the seasoning mix ingredients thoroughly in a small bowl.
Makes
5 tablespoons plus 1 1/4 teaspoons.
Sprinkle a total of 4 teaspoons of the seasoning mix over the
chicken
pieces and rub it in well with your hands
Pour the tomatoes, with their liquid, into a bowl and crush them
with
your hands.
Heat the oil in a heavy 8-quart pot over high heat until very hot,
about
4 minutes. Add the chicken pieces, skin side down, and cook, turning
the pieces once or twice, until just golden brown on all sides, about 8
to 10 minutes. (You may have to cook the chicken in batches.) Remove
the chicken pieces to a bowl and set aside.
Add the chopped onions, bell peppers, and mushrooms to the oil in
the pot
and scrape up all the browned bits on the bottom of the pot. Cook,
stirring occasionally, until the vegetables are lightly browned and
beginning to stick to the bottom of the pot, about 5 minutes. Add 1/2
cup of the wine and scrape the bottom clean. Cook, stirring
occasionally, 3 to 5 minutes. Stir in the tomato paste and cook,
scraping the bottom of the pot from time to time, about 4 minutes. Add
2 tablespoons of the seasoning mix and cook, stirring, about 1 minute.
Stir in the crushed tomatoes and the minced garlic, scrape the bottom
of the pot clean, and bring to a bubbling boil. Add the remaining
seasoning mix, the remaining 1/2 cup wine, and 1 cup of the chicken
stock. Stir in the julienned onions and bell peppers and the sliced
garlic and cook, stirring occasionally, 4 minutes. Return the chicken
pieces and any accumulated juices to the pot, stir, and bring to a
bubbling boil. Cover the pot, reduce the heat to medium, and simmer 2
minutes. Stir in the remaining 1 cup stock, cover the pot, and simmer
7 minutes. Stir in the brown sugar, cover the pot, and simmer 5
minutes. Add the sliced mushrooms and simmer 5 minutes. The sauce
should be a rich, dark, reddish-brown color.
Serve 2 pieces of chicken per person with about 1 cup sauce over
your
favorite pasta. (You can freeze any leftover sauce for another pasta
dinner.)


- - - - - - - - - - - - - - - - - -


Per serving (excluding unknown items): 530 Calories; 29g Fat (51%
calories from fat); 10g Protein; 54g Carbohydrate; 0mg Cholesterol;
10729mg Sodium
Food Exchanges: 1 Starch/Bread; 4 1/2 Vegetable; 5 1/2 Fat; 1 Other
Carbohydrates

NOTES : This hearty Chicken dish gained great popularity after World
War II, when it became standard far in Italian-American restaurants.
Its name means chicken "hunter's style," probably because of the
mushrooms with which it's always prepared.


_____
--
-Barb, <http://www.jamlady.eboard.com> 5/8/05.
"Are we going to measure, or are we going to cook?" -Food Critic Mimi Sheraton

In article >,
Ginny Sher > wrote:

> I lost my favorite (and only) chicken cacciatore recipe and need to
> get another one pronto. I can and will do a Google search, but if
> any of you have a good recipe you'd like to share, please feel free to
> post it here.
>
> Oh... and what wine would you serve with this? We'll be having baked
> ziti, chicken cacciatore, green salad and steamed broccoli. I may also
> prepare some meatballs and Italian sausage, if I have the time.
> Dessert will be zabaglione (sp?).
>
> Thanks!
> Ginny

I see plenty of other recipes so I won't post one... ;-)
But as for the wine question, white wine is normally served with poultry.

For many people, a nice white zinfandel (which is usually a rose colored
wine) is acceptable, enjoyable and wonderful chilled.
--
K.

Sprout the MungBean to reply

"I don't like to commit myself about heaven and hell--you
see, I have friends in both places." --Mark Twain

Gal Called Jani wrote:
>
> One time on Usenet, said:
>
> > I lost my favorite (and only) chicken cacciatore recipe and need to
> > get another one pronto. I can and will do a Google search, but if
> > any of you have a good recipe you'd like to share, please feel free to
> > post it here.
>
> Okay, but mine isn't the usual, from what I've seen of other recipes:
>
> Chicken Cacciatore
>
> 8-10 pieces cut-up frying chicken
> Seasoned flour
> 1 green pepper, cut into strips
> 1 large onion, cut into rings
> 2 cloves garlic, crushed
> 30+ oz. tomato sauce (at least two 15 oz. cans)
> ½ tsp. salt
> ¼ tsp. Black Pepper
> ¼ tsp. Oregano
>
> Dip chicken pieces in flour and brown in oil in large frying
> pan over medium heat, then set aside. Reduce heat to med-low;
> add peppers, onion, and garlic. Cook, stirring occasionally,
> until slightly softened. Put tomato sauce and seasonings in
> large kettle or dutch oven, add cooked vegetables and mix well.
> Add chicken one piece at a time, making sure each is well covered
> with sauce. Cook over med-low, stirring occasionally, for 40-50 min.
> or until largest pieces are fork-tender. Serve over rice, noodles,
> or biscuits.
>
> I prefer to do this in the crock pot; it just melts in your mouth...

This sounds good. But I have always just used my regular
spaghetti sauce recipe for the sauce and just at green
peppers and chicken. I also like to serve it over egg noodles
which isn't very authentic but it's yummy. I used to make
my noodles from scratch for that. I haven't made cacciatore
in quite a few years now but I used to make it frequently.
Not that you got me thinking about it I'm going to have to
make it one of these days soon.

Kate

--
Kate Connally
“If I were as old as I feel, I’d be dead already.”
Goldfish: “The wholesome snack that smiles back,
Until you bite their heads off.”
What if the hokey pokey really *is* what it's all about?

One time on Usenet, Kate Connally > said:
> Gal Called Jani wrote:
> > One time on Usenet, said:
> >
> > > I lost my favorite (and only) chicken cacciatore recipe and need to
> > > get another one pronto. I can and will do a Google search, but if
> > > any of you have a good recipe you'd like to share, please feel free to
> > > post it here.
> >
> > Okay, but mine isn't the usual, from what I've seen of other recipes:
> >
> > Chicken Cacciatore
> >
> > 8-10 pieces cut-up frying chicken

I thought using whole chicken pieces was unusual, but I see Barb's
recipe uses the same thing. I'm not as unique as I thought. ;-)

<snip recipe>

> > I prefer to do this in the crock pot; it just melts in your mouth...
>
> This sounds good. But I have always just used my regular
> spaghetti sauce recipe for the sauce and just at green
> peppers and chicken. I also like to serve it over egg noodles
> which isn't very authentic but it's yummy. I used to make
> my noodles from scratch for that. I haven't made cacciatore
> in quite a few years now but I used to make it frequently.
> Not that you got me thinking about it I'm going to have to
> make it one of these days soon.

Yeah, this thread got me thinking about it as well, I think
I'll make some next week, yum... :-)

--
Jani in WA ~ mom, vid gamer, novice cook ~
"The ships hung in the sky in much the same
way that bricks don't" - D. Adams, HGTTG

"Gal Called Jani" > wrote

>> > 8-10 pieces cut-up frying chicken
>
> I thought using whole chicken pieces was unusual, but I see Barb's
> recipe uses the same thing. I'm not as unique as I thought. ;-)

Bad snipping on my part, sorry.

At any rate, I only use chicken thighs with the skin removed. Yet
I add sauteed Italian sausage (hot or sweet) ... the chicken is
browned as well. Green pepper, onion, garlic etc and a can of
tomato sauce, like that. Gotta have the sausage. Super duper easy
and before you know it, dinner's on the table.

nancy

One time on Usenet, "Nancy Young" > said:
>
> "Gal Called Jani" > wrote
>
> >> > 8-10 pieces cut-up frying chicken
> >
> > I thought using whole chicken pieces was unusual, but I see Barb's
> > recipe uses the same thing. I'm not as unique as I thought. ;-)
>
> Bad snipping on my part, sorry.

20 lashes with a wet noodle. ;-)

> At any rate, I only use chicken thighs with the skin removed. Yet
> I add sauteed Italian sausage (hot or sweet) ... the chicken is
> browned as well. Green pepper, onion, garlic etc and a can of
> tomato sauce, like that. Gotta have the sausage. Super duper easy
> and before you know it, dinner's on the table.

Sounds wonderful!

--
Jani in WA ~ mom, vid gamer, novice cook ~
"The ships hung in the sky in much the same
way that bricks don't" - D. Adams, HGTTG

Gal Called Jani wrote:
>
> One time on Usenet, Kate Connally > said:
> > Gal Called Jani wrote:
> > > One time on Usenet, said:
> > >
> > > > I lost my favorite (and only) chicken cacciatore recipe and need to
> > > > get another one pronto. I can and will do a Google search, but if
> > > > any of you have a good recipe you'd like to share, please feel free to
> > > > post it here.
> > >
> > > Okay, but mine isn't the usual, from what I've seen of other recipes:
> > >
> > > Chicken Cacciatore
> > >
> > > 8-10 pieces cut-up frying chicken
>
> I thought using whole chicken pieces was unusual, but I see Barb's
> recipe uses the same thing. I'm not as unique as I thought. ;-)

Odd, I never thought of it as being made any way other
than with whole pieces. I don't think I've ever seen
a recipe calling for just the meat (I presume cut into
chunks).

> <snip recipe>
>
> > > I prefer to do this in the crock pot; it just melts in your mouth...
> >
> > This sounds good. But I have always just used my regular
> > spaghetti sauce recipe for the sauce and just at green
> > peppers and chicken. I also like to serve it over egg noodles
> > which isn't very authentic but it's yummy. I used to make
> > my noodles from scratch for that. I haven't made cacciatore
> > in quite a few years now but I used to make it frequently.
> > Not that you got me thinking about it I'm going to have to
> > make it one of these days soon.

Boy, oh boy, look at all those typos! Yikes. Gotta
learn to proof before sending. ;-)

Kate

--
Kate Connally
“If I were as old as I feel, I’d be dead already.”
Goldfish: “The wholesome snack that smiles back,
Until you bite their heads off.”
What if the hokey pokey really *is* what it's all about?