21 Dec 20200 Comments
This chicken cacciatore is a stick-to-the-ribs Italian favorite that warms the stomach and the heart on a cold night.
6 boneless, skinless
2 24-oz. jars of your favorite store brand marinara sauce (or your own homemade sauce)
2 large carrots, diced
2 large Idaho potatoes, peeled and diced
1 cup peas
1 cup mushrooms, sliced
1 cup red wine
4 cloves garlic, smashed
1/2 cup onion, diced
2 Tbsp oregano
1 Tbsp thyme
Sauté garlic, onion, oregano and thyme in olive oil until aromatic. Then transfer to a bowl. In the same pan, sauté lightly floured thighs until golden brown. Next, pour in the red wine and tomato sauce. Then add remaining ingredients. Bring to a boil and then reduce heat to a simmer; cook covered for 1 to 1 1/2 hours. The longer, the better.
Serve in a soup bowl with some pasta or a nice loaf of Italian bread or both.
Note: Don’t worry about using a jarred sauce. When cooking is done, you won’t even know!
Recipe by Richard Lipari
Culinary Institute of America-Trained and Executive Chef at The Osborn in Rye, NY