Chicken Cacciatore This delicious chicken dish can be served so many ways. It is a great Sunday family meal. Throw it in the oven and you have plenty of time to play with the grandchildren and spend time with the family as we do! Although in our house, everyone is always gathered in the kitchen anyway. It is the busiest room in the house. No matter what is cooking everyone helps out, stirring, tasting, tossing and serving.
For this recipe we use a whole chicken cut up but if you like more dark meat, add more thighs or legs. If you don’t like dark meat, use all breasts. We do recommend using bone in chicken though, it will give you a deeper flavor. We also use hot peppers in our cacciatore. We like it with a little hint of heat. If you do not like the heat, you can substitute green peppers. Once you try this recipe and see how simple and delicious it is, you will definitely try it again and in different ways.
For this recipe we use a whole chicken cut up but if you like more dark meat, add more thighs or legs. If you don’t like dark meat, use all breasts. We do recommend using bone in chicken though, it will give you a deeper flavor. We also use hot peppers in our cacciatore. We like it with a little hint of heat. If you do not like the heat, you can substitute green peppers. Once you try this recipe and see how simple and delicious it is, you will definitely try it again and in different ways.
Preheat oven to 350°
Ingredients:
1 Whole Chicken cut up
1 Vidalia Onion
4 Hungarian Hot peppers
5 Garlic Cloves
1 24oz can of Whole Tomatoes in puree
Olive Oil
Salt and Pepper
1 lb Spaghetti
2 tbsp Butter
Cut your onion in half and then slice it
Cut your peppers lengthwise into 1/2 inch slices
Peel your garlic and cut each clove in half the long way
Rinse your chicken in cold water. In a large roasting pan add your chicken, top with the onion, peppers and garlic. Smoosh (yes, smoosh) the tomatoes in your hand into the pan on top of everything. Pour the puree from the can into the roaster. Fill the empty tomato can with ¾ water and pour into the roaster. Sprinkle with salt and pepper and stir slightly. Cover roaster and place in oven for 2 hours.
Ingredients:
1 Whole Chicken cut up
1 Vidalia Onion
4 Hungarian Hot peppers
5 Garlic Cloves
1 24oz can of Whole Tomatoes in puree
Olive Oil
Salt and Pepper
1 lb Spaghetti
2 tbsp Butter
Cut your onion in half and then slice it
Cut your peppers lengthwise into 1/2 inch slices
Peel your garlic and cut each clove in half the long way
Rinse your chicken in cold water. In a large roasting pan add your chicken, top with the onion, peppers and garlic. Smoosh (yes, smoosh) the tomatoes in your hand into the pan on top of everything. Pour the puree from the can into the roaster. Fill the empty tomato can with ¾ water and pour into the roaster. Sprinkle with salt and pepper and stir slightly. Cover roaster and place in oven for 2 hours.
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About a half hour before the chicken is done put your water on to boil for the spaghetti. I use an eight quart pot for a pound. When the water comes to a boil add the macaroni and a scant palm full of salt. Cook macaroni according to box directions or to your liking. We like ours al dente, to the tooth. When the macaroni is done, drain it and return it to the pan. Add the butter and drizzle with some olive oil and toss.
Take the chicken out of the oven. Take some of the juice from the roaster and add it to the spaghetti. Don’t over juice it, you don’t want it swimming. Plate it up with a heaping helping of spaghetti and the chicken on the side. Spoon the onions and peppers over the top. Sprinkle with some Parmigiano-Reggiano (the king of cheeses) or cheese of your liking. The best part to me is when you get a roasted sweet chunk of the garlic. Yum.
Take the chicken out of the oven. Take some of the juice from the roaster and add it to the spaghetti. Don’t over juice it, you don’t want it swimming. Plate it up with a heaping helping of spaghetti and the chicken on the side. Spoon the onions and peppers over the top. Sprinkle with some Parmigiano-Reggiano (the king of cheeses) or cheese of your liking. The best part to me is when you get a roasted sweet chunk of the garlic. Yum.
For a leftover idea, see Second Day Cacciatore with Spaghetti.
Variations:
To make this a one roaster meal, peel some white potatoes and cut them into wedges. Add them to the roaster and you have a one pot meal. No other adjustments are necessary. Follow the directions above just add the potatoes.
Another way to vary is to serve over a bowl of cooked rice. White or brown. Cook your rice and add a little butter to it. Place it in a bowl and spoon the cacciatore over it.
No matter which way you serve it, your family will agree it is Mangialicious!
Variations:
To make this a one roaster meal, peel some white potatoes and cut them into wedges. Add them to the roaster and you have a one pot meal. No other adjustments are necessary. Follow the directions above just add the potatoes.
Another way to vary is to serve over a bowl of cooked rice. White or brown. Cook your rice and add a little butter to it. Place it in a bowl and spoon the cacciatore over it.
No matter which way you serve it, your family will agree it is Mangialicious!
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