This popular Italian dish is often referred to as “Hunter’s Style Chicken” because the word cacciatore means hunter and is often the same method used for wild game brought home by hunters such as rabbit. It is a delicious dish that can be served in many different ways. It makes a great company meal as it can be set up ahead of time and allowed to cook slowly on the stovetop.It can even be prepared the day before, cooled to room temperature, covered and refrigeratod. The day you need it remove it from the refridgerator and reheat it thoroughly prior to serving.
If you are feeding a large crowd the recipe can be easily doubled or tripled as need be. It is great over pasta or polenta. Serve it with crusty Italian bread and a green tossed salad and you have a meal that is sure to be a hit!
4 split chicken breasts, bone in and skin on or 8 chicken thighs
1/2 cup unbleached flour
1/4 cup olive oil
2 tablespoons butter
1 large green bell pepper, seeded no chopped
1/2 hot cherry pepper, seeded and chopped, ( this is optional but I like the bit of heat that it adds to the dish)
1 medium onion chopped
1 shallot chopped
1 carrot, peeled and sliced
5 cloves of garlic, minced
8 ounces baby Bella mushrooms, sliced
1 28 ounce can peeled plum tomatoes, chopped
1 cup red wine
2 tablespoons balsamic vinegar
several sprigs of basil and flat leaf parsley chopped
salt and pepper to taste
1/4 cup pitted Kalamata olives
1 pound pasta or 1 box instant polenta
Salt and pepper chicken pieces before dredging in flour. Heat oil and butter in a large skillet over medium high heat. Brown chicken pieces on both sides. Remove to a bowl and add the chopped bell pepper, hot cherry pepper if using, onion , shallot and carrot.Cook until tender,stirring frequently, then add garlic and mushrooms. Enjoy!