Chicken Cacciatore was one of those recipes we had a lot growing up. Now that I’m a Mom, I can totally see why: it is easy, uses ingredients you probably already have on-hand, and is a great way to use up leftover chicken.
Cacciatore is Italian for “Hunter’s Style”–or so Wikipedia tells me–and that simply means it includes a lot of those aromatic veggies like onion, celery and carrots. It also includes tomatoes; lots of tomatoes…if my husband was a hunter and all he brought home were carrots, celery onions and tomatoes, I think I’d be kinda mad…and I wouldn’t refer to the meal I made out of it as “Hunter’s Style”…more like “Lame Man who spends his time gathering veggies instead of shooting meat” style… but I digress…
Some recipes call for entire chunks of chicken–and I guess that would work. But I’ve only ever had it with the “spare parts” left over from a roast chicken–mostly unidentifiable chunks of meat. Maybe part of a breast, part of a thigh, part of a…well, who knows. The point is, this is a good recipe to have the day after having roast chicken.
Below is my mom’s recipe, the one I had growing up, and the one I will rely on for making for my family. For another take on this, click the upper image and read about including Kalamata olives in the dish…yum!
1 28 oz can tomatoes
1 tablespoon olive oil
1 onion chopped
3 full size carrots sliced
3 stalks celery sliced
2 Tablespoons red wine vinegar
1/4 tsp pepper
3/4 tsp sage
1/2 tsp salt (optional)
1/4 tsp sugar
2 chicken breasts… or a bunch of left over chicken
3/4 pound shell shaped or spiral pasta
combine all EXCEPT Pasta,
Bring to boil, reduce heat for 25 to 30 min, simmer another 30 min if using raw chicken. Prepare pasta separately.
Serve over pasta