Chicken Cacciatore

The classic Italian dish, often called Hunter's Stew. Chicken in a vegetable- and wine-sweet tomato sauce. An old family recipe from my Lithuanian aunt - yes, Lithuanian, no, not Italian - but still very tasty!

At my house, “Kitchen Catch” really means chicken cacciatore (catch–a–TOE–ree), a home-style Italian chicken stew.

This version is adapted from a favorite “little girl” dish made by my Auntie Karen on special occasions, including, by personal request, on my birthday. I remember walking into her house anxious for the first whiffs of pungent onion and tomato and especially, luscious garlic.

ALANNA's TIPS If you’re feeding a crowd or want lots “planned over” to freeze, use an extra-large kettle and just add more meat for there’s already an abundance of sauce. In fact, you’ll want to serve Kitchen Catch with mashed potatoes, rice or even polenta to soak up the rich gravy.

While the wine is optional, it does deepen the sauce’s flavor and is a good way to use up mediocre wine. And it’s safe for all since the alcohol boils away during the cooking process.

If the sauce hasn’t thickened when you’re ready to serve, stir in a few tablespoons of flour and simmer for 2 – 3 minutes.

If you’re going to be away from home, cook Kitchen Catch in a slow cooker using the setting that produces a slow simmer.

Kitchen Parade is written by second-generation food columnist Alanna Kellogg and features fresh, seasonal dishes for every-day healthful eating and occasional indulgences. What childhood favorite still shows up on your table? Share a recipe via recipes@kitchen-parade.com.

"KITCHEN CATCH"
aka CHICKEN CACCIATORE

Hands-on time: 30 minutes
Stovetop time: 2-1/2 - 3-1/2 hours
8 servings

1/4 cup flour
Salt and pepper to taste
8 chicken legs

1 tablespoon olive oil
3 garlic cloves, chopped
1 large onion, chopped (about 2 cups)
1 red pepper, chopped
8 ounces fresh mushrooms, quartered
24 ounces canned diced tomatoes 16 ounces tomato sauce
1 cup dry red wine (optional)
2 tablespoons brown sugar
1 teaspoon Italian seasoning
1/2 teaspoon onion powder
1/2 teaspoon oregano

Combine the flour, salt and pepper in a large dish. Roll the chicken pieces in the flour until lightly coated. Heat a large Dutch oven on medium high. Add the olive oil and lightly brown the chicken on all sides. Set the chicken aside. Add the garlic, onion, red pepper and mushroom to the pan and sauté until soft. Add the remaining ingredients and the chicken. Bring to a boil, reduce heat and let simmer for 2 – 3 hours (or longer), stirring occasionally.

NUTRITION ESTIMATE 189Cal; 11g Protein; 6g Tot Fat; 1g Sat Fat; 19g Carb; 3g Fiber; 666mg Sodium; 36mg Cholesterol; Weight Watchers 4 points

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This column was published in print in 2003 and first published online in 2009.

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Mmmmmm! I *love* chicken catch. Aldi's sells big bags of frozen chicken thighs and I think this sounds like a perfect way to use them. Thanks Alanna! :)

Sally on 1/16/2009

I made your Chicken Catch to other day and man! was that good! I did make it in the crock pot and served it over fettucine. That recipe is a definite keeper. Except, next time, I'm going to use SKINLESS, boneless thighs or breasts. The skin was just.. yuck..you know? But, anyway, thanks so much for the recipe.