I dug out my recipe for chicken cacciatore. There is nothing like the aromas of cooking with a hearty red wine drifting throughout the house! I realized that it has been too long since I made this dish! This is a dish that originated in Italy, and the word “cacciatore” means “hunter’s style.” It can be made not only with chicken but rabbit as well. So let’s head off into the kitchen!
Ingredients
Chicken
Flour
Garlic powder
Hungarian paprika
Salt and pepper
3 TBS butter
5 TBS Extra virgin olive oil
5 cloves of minced garlic
1 onion, chopped
1 bell pepper, chopped
2 cans of tomatoes
1 TBS tomato paste
1 cup of dry red wine
One healthy pinch of oregano and one of thyme
2 TBS parsley
2 cups of fresh mushrooms, cleaned and sliced
Give yourself about 2 1/2 hours to make this dish. Start by washing and drying the chicken. Next mix the flour with the a bit of garlic powder, paprika, salt and pepper in a bag, and shake to combine. Add the chicken and shake. Set aside.
In a skillet heat the olive oil, butter and minced garlic. As the aromas raise to capture your nose it its grip, add the chicken skin side down and scatter with the onion and bell pepper.
Brown the chicken and onions
My bell, unfortunately, had a critter living inside, so I had to do without it – and this was OK too. Brown the chicken on both sides.
Doesn’t that look lovely?
Tomatoes, wine and spices added
Bring this up to a gentle boil, then turn the heat to low and simmer for one hour. Stir this periodically turning the chicken.
Stir periodically and enjoy the aromas
After an hour, add the mushrooms and combine.
Mushrooms added
Continue to simmer for another half hour.
When dinner is ready, serve this dish over pasta. I actually take some of the sauce from the pan and add it to the pasta until it is well coated with the sauce. Then I plate this, adding the chicken on top and a bit of Parmesan too!
Dinner is served!
Life in the Foothills 
Looks great, thanks for another wonderful dinner idea.