I will join in the chorus exclaiming that I am glad to be in this chapter!! When I told Michael what recipe that I had for this week, he was thrilled. It would be another recipe from his childhood that we would be able to try.
This recipe uses a whole cut up chicken, skin on, that is browned in olive oil with sliced onion and garlic. In this recipe the chicken is not floured before browning. Once the chicken is golden brown on one side, they are turned, white wine added and then cooked down. The tomatoes are then added and the dish is cooked until the chicken is practically falling off the bone. I actually simmered this for over an hour during which I turned the pieces a few times to keep everything moist.
This dish was wonderful. Michael took one bite and smiled and said, ‘Now, that’s a Cacciatora!”. We will definitely be making this one again. However, I think I would make a couple of changes to make this a bit more heart friendly. I would use chicken breasts and take the skin off of it before browning. That way this would be a dish we could indulge in more often!