Dr. Sue's Recipes

I'll explain how to make Chicken Cacciatore, hunter's chicken that I adapted from a favorite Italian cookbook, Romanoli's Table. It's not a five-minute recipe, but it's not complicated either. It has a favorable ratio of effort/delicious in the preparation/benefit analysis. I served this often to our family and to guests with rotini, those spiral spaghetti that our children called boingers.

Hunter's Chicken (Chicken Cacciatore)

1 chicken cut up
Cut chicken breasts in half cross-wise to make smaller pieces
Olive oil (about 2 tablespoons)
2 cloves garlic
3 stems fresh rosemary cut into sections or 1 tablespoon dried)
1/2 cup white or red wine
1/4 cup wine vinegar
tsp salt

Pre-heat over to 350

Heat oil in a heavy dutch oven or frying pan with salt and most of the rosemary. Add chicken pieces in two or three batches and brown on all sides. Add more oil if needed as you are browing the chicken pieces. As they brown, take them out of the pan and put them into an oblong oven proof baking dish.

After the chicken pieces are browned, add the wine to the pan and bring to a boil, then add the wine vinegar to the pan and bring to a boil. Stir in the golden juices and browned bits that were left in the pan. Pour it over the chicken. Garnish with more rosemary. Cook in the oven for about 45 minutes or until done.

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