Sunday, December 11, 2016

Chicken Cacciatore

We decided to take a weekend off from hiking to get set for Christmas and this involved putting up the tree and making something yummy for dinner. During the week before, I threw together a list of easy braised comfort food dishes as ideas for Sunday dinner and the very first item on that list was chicken cacciatore. On Friday, I asked Ann what she was thinking about for dinner. The very first thing out of her mouth was chicken cacciatore! We hadn't discussed dinner at all prior to this and I cannot imagine how it is possible that we were thinking of the very same dish, but I took it as a sign from the culinary gods. Chicken cacciatore it was.

Chicken hunter-style is probably a northern Italian dish, but then I suspect that many, many cultures roast chicken with herbs and mushrooms. That dish is not what we, Ann and I, think of when we think of hunter's style. Ours has onions, bacon, porcini mushrooms, roasted red peppers, herbs, and tomatoes (not sauce). Call it what you will and make it however you want, slow-roasted chicken of any sort is fantastic.

Browned Chicken and Herbs

Ready for the Oven
After cooking the bacon, veg, and mushrooms for the sauce, I poured it over the chicken. Then I wet the whole thing with a little white wine from a leftover bottle in the fridge, covered the pan in aluminum foil, and put it in a slow oven to roast-braise for a couple of hours until everything was soft and co-mingled. Absolutely delicious.

Annie Trying on Her Light Dress!

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