And my latest culinary test comes from...as usual...my favorite chef Valerie Bertinelli. It's her late mother's recipe for Chicken Cacciatore. Or, as I called it when I was a kid...Chicken Catcher Joe Torre.
You had to be there.
Anyway, this dish is delicious and you can do it all in one Dutch oven. Easy peasy clean-up.
First off, put a 1/2 cup of flour in a bowl. Whisk in some Kosher salt and pepper.
Take four to six chicken thighs (bone-in, please) and coat them with the flour.
Heat some EVO in a Dutch oven. When it is hot, layer in your thighs skin side down for openers.
While the chicken is browning, slice one onion, one red bell pepper, and about a 1.2 cup of Cremini mushrooms. Mince four cloves of garlic as well.
Flip the chicken thighs and let them brown on the other side. After five minutes, remove the thighs to a plate.
Add a little more EVO to the Dutch oven and then saute first the onion and garlic. After three or so minutes, add the red bell pepper. Then add the mushrooms. Blend it all together.
Pour in one 1/2 cup of white wine so you can deglaze the pan. Add a teaspoon of oregano and a teaspoon of rosemary. Let this go for about five minutes.
Now add a 28 ounce can of diced tomatoes with the accompanying juice. It is time to return the chicken thighs back into the Dutch oven.
Add about 1/2 cup of sliced olives. I used Kalamata. I then added about one 1/4 cup of capers. Put the lid on and let it simmer for another 30 to 45 minutes.
Serve and enjoy.
You're welcome. And thank you again, Valerie.
Dinner last night: Had a a rehearsal so nothing really.
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