I have been asked about this recipe so here it is. Really not a big deal but a couple of things make this easy and extra tasty. Cacciatore is Italian for “hunter”. Preparing a dish “hunter-style” I guess mean you get a big pot, make a sauce of vegetables, add in some wine from your pouch, then thrown in your catch and let it cook in the sauce. I don’t hunt, but I do have a special way to cut up a chicken… so anyway more on that later.
1 Jar Good Basic Pasta Sauce (just marinara or simple Tomato Basil)
1 Cup Good Red Wine (one you would drink)
If you want to use the Whole chicken, you will need to cut it up. I have a special method for cutting up a whole chicken and will explain this in another entry. This unique method yields 4 pieces chicken that will all cook evenly and they look nice top. If you don’t want to cut one up, you can always buy it already cut.
Heat a large, deep pan on the stove top. Get it nice and hot and add thr Olive Oil (“hot pan, cold oil… food won’t stick” — Jeff Smith). Brown the chicken skin side down first, then flip the piece over. Once brown, remove the chicken to a plate. Add the onion and turn for about a minute, then add the garlic. Add the herbs and let this saute for a couple of minutes or until the onion starts to get soft.
Add the tomato sauce and wine to the pan and stir. You can add mushrooms or even some veggies like squash here if you like. The point is to make a tomato-based stew, made thick with vegetables falling apart, etc. Let this sauce start to combine and get hot. Salt and pepper to taste. Add the chicken pieces back into this sauce and put the lid on. Turn the fire down to low and let the chicken braise for about 30 to 45 minutes. It real hard to iver cook this dish as you are letting the chicken cook slowly with a really tasty sauce
Serve over pasta, garnish with fresh parsley and lots of cheese.