Chicken cacciatore

It’s been a very busy week for me, and at this point, home cooked food is really just a dream.

What am I dreaming of?  My mother’s chicken cacciatore – warm and comforting, with big chunks of chicken breast and lots of sliced mushrooms cooked together in a tomato sauce flavored with white wine and herbs.

The name means “hunter’s chicken”, but I don’t think any hunter could make cacciatore like my mom!

***

Chicken cacciatore

1 1/2 lbs white button mushrooms
1 small yellow onion, chopped
2-3 garlic cloves, minced or put through press
3 lbs boneless, skinless chicken breasts, each breast cut into thirds
Flour
Olive oil
1 small can tomato paste
1 cup dry white wine
3/4 cup chicken stock
1 bay leaf
1/2 tsp dried herbs: combination of thyme, marjoram, oregano (as you like)
Salt and pepper

Sautée sliced mushrooms in olive oil in a large Dutch oven, until juices are almost evaporated. Remove to a plate and set aside.

Next, sautée onions (add more oil as needed) until soft and then add garlic. Put aside on plate with mushrooms.

Dredge chicken pieces in flour and sautée (again, add oil if needed) until just browned.

Add back cooked mushrooms, onion, and garlic.

Add tomato paste, wine, chicken stock, and herbs (dissolve tomato paste in wine or stock before adding). Salt and pepper to taste.

Cover and simmer for at least one hour. Stir occasionally. If thicker than desired, add a bit more wine.

Buon appetito!