Friday, February 19, 2010


I was craving for chicken cacciatore so i decided to use cipollini which i bought fresh along w/ the olives stuffed w/ anchovies i bought from the salad bar.

Just to remind you this is my version. This is actually one of my no recipe recipe so measurements are estimates, but i'm pretty sure you can come up w/ your own exact measurements to suit your taste. The key here is to taste as you go along and adjust if necessary.

Serves 4

4 pieces of Chicken legquarters- we love dark meat (cut accdg. to size you like)
3 Sweet Bell Peppers - small size. I try to use different colors (Julienne)
1 Carrot- medium diced
3-4 stalks of Celery - diced
2 cloves Garlic- minced
2 Sweet Onions - medium size (julienne) you can use any kind but i used Cipollini for this recipe. Leave them whole.
1 28 oz can Crushed Tomatoes - ( i used San Marzano)
White or Red wine - start w/ 1/2 C taste then add if necessary
1/2 C Olives stuffed w/ anchovies
1/2 lbs. Mushrooms - sliced ( i had botton mushrooms)
Oregano- pinch
1/4 C Basil - julienned
1/4 C Parsley - chopped
S&P (to taste)

Brown chicken in batches. Transfer to a plate and set aside.

Using the same pan/pot saute the garlic and onions.

Add carrots, celery and mushrooms. Stir.

Return the chicken in to the pot. Add the tomato sauce, wine and bring to a boil.

At this point add the rest of the ingredients except for the parsley and little of the basil for garnish. Taste and adjust the seasonings.

Bring to a simmer until chicken and vegetables are cooked.

Cipollini - If you haven't tried these, you must give them a try.
Leave these onions whole.

Olives stuffed with anchovies

My Version of Chicken Cacciatore.

1 comment:

  1. I loovvvvvvvvvvvve chicken cacciatore!! your version looks yumm!