Chicken Cacciatore

Unfortunately, this has become a dish completely free-floating, and hence absolutely inauthentic. It's entirely possible it should be called something else entirely. Sorry! But I like it.

Chop:

3 Cloves Garlic
1 Scallion
1/2 Onion

Slice:

Mushrooms

I've used portobello, shitake, white, crimini, you name it. If it's fungus, I like it and I've probably used it in this dish (except tree fungus, which properly speaking belongs in mu shu or in hot & sour soup).

Quarter:

2 or more Tomatoes

Heat 2-3 Tbsp. Olive Oil in a wok (don't ask). Add the aromatics. After they've cooked a bit, add half the mushrooms. Layer on top Chicken Parts (I like legs and thighs, but I suppose breasts are healthier and they will taste good in this). Add the rest of the mushrooms on top, along with the tomatos.

Season with:

Sherry or wine, any color
Worcestershire Sauce
Fresh Ground Black Pepper
Thyme
Rosemary
Basil
Oregano or Marjoram

Fresh is, of course, best with herbs. If you use fresh, add them late. Otherwise, whenever. Simmer until the meat is coming off the bone and everything else has softened into sauce. At low heat, an hour or so. This is a good dish to make when you suspect one or more guest might be over an hour late. Serve with pasta, and, optionally, red sauce.

Created January 26, 2002
Updated January 26, 2002