You no longer have to go out to a restaurant to get a good plate of cacciatore! This recipe is an easy way to have gourmet at home.
Portions: Serves 6
- 1/2 cup of vegetable oil
- One 3 1/2 pound chicken, cut into serving pieces
- 1 cup finely chopped onions
- 1/2 pound fresh mushrooms, thinly sliced
- 1 clove of garlic, minced
- One 28 ounce can of plum tomatoes in juice
- 1/2 cup dry red wine
- 1 teaspoon dried oregano
- 1 bay leaf, crumbled
- 1 pound rotelle pasta or other pasta
- 1/2 cup chopped parsley
In a large, deep skillet, heat the oil over moderately high heat. Pat the chicken dry and brown it in batches, but don’t crowd the pan. Transfer to a bowl. Pour off all but about 3 tablespoons of oil. Add onions and mushrooms and sauté until the onions are golden brown. Add the garlic and cook 1 minute. Add the tomatoes with juice, wine, chicken (with any juices that have accumulated in bowl), oregano, and bay leaf, then simmer, covered. Stir occasionally for about 30-35 minutes or until chicken is tender, and use the spoon to break up the tomatoes. In a separate pot, bring at least 4 quarts of water to a rolling boil. Add 1 tablespoon of salt. Add the rotelle or other pasta and stir, cooking according to package directions. Drain. Transfer the pasta to the skillet and toss to coat. Move the mixture to a large serving bowl and garnish with parsley.