06/02/2021
TODAY IN THE TEST KITCHEN: CHICKEN CACCIATORE. I've been making this since I was a teenager (my college friends might remember!) It's an economical yet spectacular dish to cook slowly on a cold afternoon and will feed a crowd. Don't rush it and serve over anger hair pasta or thin spaghetti. www.intermezzomagazine.com to subscribe, renew or order back issues.
ROSEANN'S CHICKEN CACCIATORE
2 TB olive oil
1 whole frying chicken, cut in to pieces, skin on
1 large white onion, cut in to 1/4-inch rings
1 large green bell pepper, sliced
1 large red bell pepper, sliced
1 28-ounce can San Marzano whole peeled tomatoes, with basil leaves
Salt
Freshly ground black pepper
Hot pepper flakes, to taste
Sliced white mushroom, optional
Black olives, optional
1 whole garlic clove, optional
1. In a large, heavy pot, heat oil. Season chicken, then place in pot, skin-side down, all in one layer. Cook for 10 minutes on medium heat. Do not flip over.
2. Add all ingredients and any of the optional ingredients you prefer on top of the chicken (if using olives, add at the end of cooking).
3. Partially cover and simmer for 2-3 hours, or until sauce has reduced, fat has separated from the meat and vegetables, and peppers and onions are soft and cooked through. The chicken will look like it is starting to fall off the bones. Stir gently halfway through cooking time.
4. Serve over angel hair pasta or thin spaghetti. If freezing leftovers, debone chicken first.
