Rose’s Cacciatore




1-3 pound chicken cut up, chicken breasts halved
EVOO to sauté the chicken in about 3 glugs for a small chicken in the pan
Salt and pepper
3 fat cloves of garlic, smashed
6-8 baby peppers (red, yellow, and orange) sliced into rings
1 box San Marzano diced tomatoes
pinches of red pepper flakes
* 1/2 tablespoon homemade sausage spice blend
2 tablespoons rinsed capers
1+1/2 cups good white wine, not sweet
2 small sprigs of purple basil
1 sprig fresh marjoram
1 sprig fresh oregano or a 1/4-1/2 teaspoon
1 fresh bay leaf
a small sprig or two of tender thyme leaves
***oops forgot a little parsley in the sauce and garnish
Optional add-ins pitted olives or sauté fresh sliced mushrooms with the garlic and other vegetables
Grated Romano cheese

Heat a skillet large enough to hold the chicken etc. Add about 1/4 cup EVOO and brown the seasoned chicken pieces on both sides (in batches if necessary) and remove to a clean plate. Toss the herbs, garlic, pepper rings, capers and pinches of red pepper flakes into the now empty pan, briefly sauté for 2 minutes while stirring, pour in the white wine and cook for 3 – 4 minutes scraping up the brown bits from the pan to reduce.

Add the chicken back to the pan, pour the tomatoes over the chicken and gently stir in while the pan comes up to a simmer, cook with the pan lid just open to allow the steam to escape for 25 minutes, gently moving the sauce and chicken from time to time (there is a handy pot and pan adjustable lid available Kuhn Rikon Smart Lid that is excellent). Go the extra mile and spoon the sauce over the chicken often. Please taste for seasoning and more if necessary and cook for another 10-15 minutes or until the chicken is falling off the bone. Serve with angel hair pasta, spoon sauce over and have plenty of grated Romano ready to add.


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