The Ospidillo Cafe Chicken Cacciatore
"Does your family love chicken like mine does? This is my clan's all-round favorite dish of any sort. The original recipe came from Mr. Food (Art Ginsberg) before I messed with it a bit to suit our tastes. It's easy, fairly cheap, feeds 6, sticks to your ribs, and can be prepared easily in 90 minutes. Once you have it going, you just monitor it and make your spaghetti to serve it over (you could serve it over rice). I make this chicken cacciatore at least once a month and they'd be happier around here if I made it once a week! It is much better if the skin is left on while cooking (chicken doesn't get leathery that way) -- you can pull it off (it practically falls off) when you serve it if you wish. Also, if you use plain table salt, cut it back to 1/2 a teaspoon. Sometimes I use whole chickens, cut up, (without the backs, necks, and organs, which I save for making stock), and sometimes just legs and thighs -- it really doesn't matter. We often take this recipe camping, making up the spaghetti ahead of time and storing it in zip-lock bags in the cooler. One final variation -- you can substitute an equivalent amount of fresh Roma tomatoes instead of the canned ones for a "brighter" flavor but, if you do, add 6 ounces of V-8 juice to the recipe. Enjoy, my friends!"
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- Ready In:
- 1hr 25mins
- Serves:
- Units:
Nutrition Information
12
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ingredients
- 12 chicken pieces, various, skin on
- 1 teaspoon kosher salt
- 1⁄4 teaspoon ground red pepper
- 4 tablespoons olive oil
- 1 cup white onion, sliced lengthwise
- 1 bell pepper, de-seeded and chopped (optional)
- 2 fresh garlic cloves, minced
- 1⁄2 cup dry red wine
- 30 ounces Italian-style tomatoes, diced, with juice
- 1⁄2 cup fresh parsley, chopped
- 1 cup fresh mushrooms, sliced
- 1 teaspoon dried oregano
- 1 tablespoon dried sweet basil leaves
directions
- In a large skillet, or in a large electric frying pan (my method), brown the chicken parts in the olive oil.
- When the chicken is browned, remove the pieces from the skillet and saute the onions in the oil until tender. Drain the oil (do not scrape the pan!).
- Deglaze the pan with the wine, whisking over medium heat for about a minute. Add the chicken pieces and onions to this sauce, then add in all other ingredients, adding the seasonings and herbs to the top. Cover and allow to cook at a very low boil for one hour and ten minutes, turning the chicken only once. If you want more liquid, add canned chicken stock (about 15 ounces).
- Serve over cooked spaghetti.
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An easy and tasty meal. I "lighten up the recipe" and used 8 large thighs (without skin), only about 2 tsp. olive oil and skipped the salt. Made in my cast iron frying pan, simmered 45 minutes with the lid and final 15 minutes without the lid. Served with linguine - everyone was too busy eating to give a rating!
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A very good, well balanced cacciatore! I made a couple of minor changes... I sauteed the garlic and mushrooms when the onions were at the half way point and used my own canned tomatoes. I added a Bayleaf and half of the basil in dried form at the beginning of the cooking process and a tbsp or so of fresh basil a few minutes before serving. I did add about 1 cup of chicken broth as we like things saucy. It was a perfect meal for a chilly fall night. I'm looking forward to having this in my freezer - I made the full recipe despite there only being two of us. Thanks for sharing!
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Delicious! My first experience with chicken cacciatore but definitely not the last one. The chicken came out so flavorful! I used thighs and drumsticks. They were rather fatty so I used less olive oil. Thanks for a great recipe.
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This is very good, but not quite the same as my mother's. Still great, economical meal. I used fresh basil but otherwise stuck to the recipe. Thanks! -
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