Chicken Cacciatore
One of the stops we made on our Sunday road trip was at a farm stand. We'd taken two packages of chicken thighs out of the freezer, but didn't really have a plan in mind for what to cook. At the stand we saw potatoes, mushrooms and peppers for much less then we pay at the supermarket, so SP suggested chicken cacciatore. Since I was home yesterday I was able to get dinner started earlier than usual and by the time SP got home the whole house smelled fantastic.
I didn't follow an exact recipe, but I did use some of the ideas from this recipe from Rachael Ray, the most important being marinating the chicken thighs in balsamic, olive oil, Worcestershire, red pepper flakes, salt, pepper and rosemary. We got some fresh rosemary from friends of C & C. The marinade really made the meal - all the fresh flavors were fantastic.
Other then that, I pretty much made my own dish based loosely on the recipe. I cut the thighs into a large dice and browned them in a large pan (we call her Bertha). Then I added 2 chopped green peppers; 1 package of mushrooms, sliced; a few cloves of minced garlic; half an onion, sliced and cooked everything down together. Once the veggies were soft I added 1 large can of crushed tomatoes, seasoned with a little more salt and pepper and let the whole thing simmer until SP got home (maybe 20 minutes). The sauce got nice and thick as it cooked, which was great because the longer it sat the better it got. I cooked the potatoes with a few cloves of crushed garlic and then mashed them with milk, butter, salt and pepper. They made the perfect bed for the chicken cacciatore.
I didn't follow an exact recipe, but I did use some of the ideas from this recipe from Rachael Ray, the most important being marinating the chicken thighs in balsamic, olive oil, Worcestershire, red pepper flakes, salt, pepper and rosemary. We got some fresh rosemary from friends of C & C. The marinade really made the meal - all the fresh flavors were fantastic.
Other then that, I pretty much made my own dish based loosely on the recipe. I cut the thighs into a large dice and browned them in a large pan (we call her Bertha). Then I added 2 chopped green peppers; 1 package of mushrooms, sliced; a few cloves of minced garlic; half an onion, sliced and cooked everything down together. Once the veggies were soft I added 1 large can of crushed tomatoes, seasoned with a little more salt and pepper and let the whole thing simmer until SP got home (maybe 20 minutes). The sauce got nice and thick as it cooked, which was great because the longer it sat the better it got. I cooked the potatoes with a few cloves of crushed garlic and then mashed them with milk, butter, salt and pepper. They made the perfect bed for the chicken cacciatore.
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