Cooking with the Bubba: A series of original recipes #26- Chicken Cacciatore

Cacciatore means hunters style and I can't tell you how many takes there are on this dish. Do a Google search and you will be amazed how the recipes you find vary. Southern Cooking actually lists ketchup and water as ingredients (no surprise). Many recipes call for green peppers, and onions. This recipe is based on one from my wifes family and is probably more in the Sicilian style, the key ingredients being garlic, olives, capers and a good wine vinegar.

Ingredients (for two large servings): 1/2 cup pitted green olives cut in half or quarters depending on size, 1/4 cup pitted calamata olives cut in half, 1 level teaspoon dried oregano, 2 tablespoons capers, 1/4 cup balsamic or zinfandel vinegar (you can use plain red wine vinegar, but at a slightly lesser amount), 3 cloves of garlic finely chopped, flour, 4 tablespoons olive oil, one 15 oz can of diced tomatos, one 8 oz can tomato sauce, 3 boneless chicken breasts (The true "hunters style" would use whole chickens, cut up...skin and all. But I'm a non-hunter with high cholesterol).

Cooking: Flour the chicken breasts then brown them in half of the olive oil, being careful not to fully cook them. Put them aside. Now in a medium skillet, saute the garlic with the remaining oil for a minute or so, then add the olives and capers and continue sauteeing for 3 or 4 minutes. Stir frequently. Then add the diced tomato and sauce. Simmer for 1/2 hour or more over low heat, stirring occasionally. Now add the chicken breasts and their juices, cover and simmer another 10 minutes, turning them once. Be sure not to overcook.

Serve: Over a bed of rice, orzo or your favorite pasta. Garnish with fresh parsley. Here I've chosen cavatelli. HOME