Chicken Cacciatore Day

Happy Monday Foodies, today is National Chicken Cacciatore Day!! If you are in the mood for both chicken and pasta this dish is for you. This dish is a "hunter-style" meal for you and your family.

History

Cacciatore means hunter/hunter style, which refers to a meal prepared with tomatoes, onions, herbs, often bell pepper, and sometimes wine
It is popularly made with braised chicken or rabbit
This dish originated in the Renaissance period (1450-1600) when the only people who could afford to enjoy poultry and the sport of hunting were the well-to-do
This dish was created in central Italy and has many variations
Southern Italian chefs often use red wine, while Northern Italian chefs used white wine

Chicken Cacciatore Recipes

Chicken Cacciatore with White Wine

Ingredients:

• 2 Cups All-Purpose Flour for Coating
• 1/2 Teaspoon Salt
• 1/4 Teaspoon Ground Black Pepper
• 1 (4 pounds) Chicken, cut into pieces
• 2 Tablespoons Vegetable Oil
• 1 Onion, Chopped
• 2 Cloves Garlic, Minced
• 1 Green Bell Pepper, Chopped
• 1 (14.5 ounce) Can Diced Tomatoes
• 1/2 Teaspoon Dried Oregano
• 1/2 Cup White Wine
• 2 Cups Fresh Mushrooms, Quartered
• Salt & Pepper to taste

Directions:

1. Combine the flour, salt and pepper in a plastic bag. Shake the chicken pieces in flour until coated. Heat the oil in a large skillet (one that has a cover/lid). Fry the chicken pieces until they are browned on both sides. Remove from skillet.
2.  Add the onion, garlic and bell pepper to the skillet and saute until the onion is slightly browned. Return the chicken to the skillet and add the tomatoes, oregano and wine. Cover simmer for 30 minutes over medium low heat.
3. Add the mushrooms and salt and pepper to taste. Simmer for 10 more minutes.
4. Serve this with any pasta you desire.

Chicken Cacciatore with Red Wine

Ingredients:

• 1 Cup Chopped Onion
• 1 Cup Chopped Green Bell Pepper
• 3 Medium Cloves Garlic Minced
• 3 Tablespoons Olive Oil
• 2 Cans (14.5 ounces each) stewed tomatoes
• 2 Teaspoons Leaf Oregano, Crumbled
• 2 Teaspoons Salt
• 1/2 Teaspoon Pepper, or to taste
• 1 Bay Leaf
• 1 Chicken, about 3 pounds, cut up
• 3/4 cups Dry Red Wine

Directions:

Heat olive oil over medium heat in a large skillet. Brown chicken on all sides in hot oil, about  10 minutes. Remove chicken and drain off excess grease, leaving a tablespoon or two. Add chopped onion, green pepper, and minced garlic to hot skillet; saute until onion is tender. Stir in tomatoes, wine, oregano, salt, pepper, and bay leaf. Add chicken back to sauce and bring to a boil. Reduce heat, cover, and simmer for 45 minutes, or until chicken is tender. Discard bay leaf and serve with hot cooked pasta.