About Beth

Beth
Beth, along with her husband, Mike, is co-owner of two Italian Deli/Markets in St. Louis - Viviano’s Festa Italiano. When not creating yummy new menu items for the deli, she’s the pediatric research lab supervisor at Washington University School of Medicine. Read more out about Viviano’s Festa Italiano.

About Irene

Irene
Irene loves to think, read and dream about food. She enjoys cooking & eating in general. Although she demures about her talents, Irene has a finely-tuned palate that her friends envy. She bakes on occasion. The rest of the time she's creating memories with her family and friends. . . or she's learning a new needlecraft technique.

About Deborah

Deborah
Deborah is a wife, mother, grandmother, traveler, bootlegger, and a very poor speller! As Victor Hazan so eloquently puts it, Deborah has chosen Umbria to be the home of her soul. When she can’t be there in body, she spends her free time cooking & reading about Italy. She blogs mostly about food and about trips – past and future – here: Old Shoes New Trip.

About Doug

Doug
Doug lives in Eastern Ontario in a farmhouse built in 1903. He is a retired teacher with four adult children, a wife, a son-in-law, two Irish step-grandchildren and one grandson who he is lucky to hang with a lot. He has way too many books. Doug also blogs at To Slow Time Down.

About Cindy

Cindy
Cindy lives in Eagle River, Alaska where her freezer is always full of salmon, halibut & shrimp. Cindy participates in several regular cooking challenges. You can read more about her cooking and life in the last frontier on her blog, Baked Alaska.

About Sandi

Sandi
Sandi is a true Southerner, but a traveler & Italian cook at heart. She lives in Alabama and knows more about fried green tomatoes than fricassees. Her family owned the WhistleStop Café for many years. Sandi also blogs at Whistlestop Cafe Cooking.

About Jan

Jan
Jan, a serious home cook, has owned “Essentials” since 1992. She is passionate about all things Italian, especially the cuisine & the language. Jan blogs about her travels (next trip Italy May/June of 2010) at: Keep your Feet in the Street.

About Jerry

Jerry
Jerry is a food obsessed Canadian. He learned to love Italian food as a child while eating the meals prepared by his Napolitano uncle. He learned to cook Italian foods by watching his uncle cook these feasts for the family. This love of Italian food has been honed through serious personal experimentation in eating and cooking. Willing to try most anything once, Jerry isn't so sure about tripe! Jerry also blogs at Jerry's Thoughts, Musings, and Rants!

About Palma

Palma
Palma is a Marriage & Family Therapist in Palm Desert, CA. She’s an Italian-American with a passion for cooking, entertaining, & travel to Italy. She’s always planning her next culinary adventure to Italia on her blog, Palmabella's Passions

About Kim

Kim
Kim is our permanent sub and the image above gives you a good idea of the look on her face when she realized she was drafted. Kim loves to eat, drink, travel and cook - probably in that order. When she's not here, you can find her organizing and leading food, wine and beer tours in Europe as co-owner and operator of GrapeHops or blogging at What I Really Think.

« Chicken Fricassee, Cacciatora Style | Main | Chicken Fricassee with Porcini Mushrooms, White Wine, and Tomatoes »

Chicken Cacciatora-New Version

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.

27Beth1.jpg


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!

27Beth2.jpg


Comments (6)

David:

ah the dilemma. if you listened to modern western nutritionalists we would all be eating chicken breasts with the skin off and steamed vegetables every night. I wonder what would happen if a team of them stormed a traditional part of italy and started barking orders. I suspect that within 2 generations the Italians would have the same health and weight problems as Americans, English and Australians. Same as if they went to Japan.

Marcella Hazan:

I was elated when I started reading your post, and let down at the end. It's the the thighs and wings and skin and all the dark pieces that have flavor in a chicken. I love chicken, yet I seldom order in restaurants because often all they cook is the breast. I am not persuaded that unless your heart condition is critical, eating chicken breasts is going to make you live longer. It only seems that way because you are eating food with less taste. There are many things we can do to take care of our hearts - I have one too, you know, and it's been going non-stop since 1924 - but I don't believe that depriving yourself of what tastes best in a chicken is the commonsensible way to go.

David downie:

I do think the chicken looks wonderful though. :-) It is my favourite way to cook chicken.

I'm with you on that one Marcella - my doctor told me that there is little health benefit to eating the breasts over the dark meat - but the difference in flavour - WOW Dark meat all the way now.

This looks good beth - well done.

Beth responds-Actually, Jerry, it was not the dark meat that I was trying to avoid. It was the skin and excess fat that is so hard to get rid of without taking off the skin. My favorite piece of chicken is the thigh. I meant to include the breasts and the thighs when I was writing my post, but it was around 4 in the morning and I just forgot to put it in I had made the dish earlier in the week and then didn't get the writing done until after I had spent part of parent's weekend with my son at his college. I got back into town at 10:00 that night and crashed, with my computer on my lap, before I had finished my writing. I woke up around 3:30, panicked and posted. When I woke up that morning I knew I had screwed up, because I knew Marcella was going to be upset. Oh well, next time hopefully, my inner editor will not be asleep at the wheel!!!

Beth, I love the dark meat, too. It was a preference learned from my mother, who learned it from her mother. What I always thought was a mother's sacrific -- letting the rest of the family have the prefered white meat piecesby 'settling' for the dark meat -- turned out to be a mother's guilty secret way of having the best for herself. LOL. All women learn the secret when they become mothers and cook a complete chicken for the first time.

Irene:

Looks delicious!

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This page contains a single entry from the blog posted on September 26, 2010 8:00 AM.

The previous post in this blog was Chicken Fricassee, Cacciatora Style.

The next post in this blog is Chicken Fricassee with Porcini Mushrooms, White Wine, and Tomatoes .

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