Nugget Chicken Cacciatore

This chicken is awesome with a light pasta side, a simple toss salad and warm bread. Pour wine into jelly jars, put Dino on the record player and just say oh yeah that’s amore. I love casually elegant Italian suppers. While white wine might seem the logical choice, please think red. A nice Chianti is perfect.

This is such a great dish when entertaining. Or just when you want to relax with the ones you love. Anything Italian is good. Cacciatore is especially delicious. Oh sure, I love fancy pants suppers. But my heart really belongs to simple country foods. No matter the location, everyone has their peasant, country foods. This is dining at its best. The only thing missing are the Cannoli.

Nugget Chicken Cacciatore
4 Chicken Quarters
1/2 Red Bell Pepper
1/2 Orange Bell Pepper
1/2 Yellow Onion
1/2 Zucchini
1/2 Yellow Squash
1 Jalapeño, sliced thin
2 large Garlic Cloves, minced
1/2 bunch Cilantro Leaves
1/2 bunch Basil Leaves
1/4 cup Olive Oil
2 cups Red Wine
2 qts Italian Tomato Sauce
1 Bay Leaf

Cut quarters at the joint, separating the leg from the thigh for 8 pieces of chicken. Set aside.

Cut bell peppers into 1/4-inch wide slices and set aside. Cut onion into 1/4-thick wedges and set aside. Cut zucchini and yellow squash int thin rounds, set aside. Core Jalapeño to remove seeds, then slice thin and set aside. Mince garlic, chiffronnade cilantro and basil. Set aside.

Heat olive oil in a large skillet over medium-high heat. Add chicken, skin side down; fry for 5-6 minutes each side; remove from pan and set aside to keep warm. Cook in two batches if necessary. The chicken will cook better if the pan isn’t crowded.

Add garlic and onions to pan, frying until just golden brown, about 2 minutes; then add bell peppers, zucchini, yellow squash and Jalapeño. Sauté vegetables for approx. 5 minutes or until just tender yet firm. Pour in wine, tomato sauce and bay leaf. Return chicken to skillet, arrange evenly in sauce. Reduce heat to simmer and cook uncovered for 1 hour. The chicken needs to be cooked through, no pink remaining near the bone.

Turn off heat. Lift chicken from skillet and transfer to a deep casserole dish. Stir cilantro and basil (reserve a small amount of each for garnish) into the sauce; pour sauce over chicken.

Garnish with reserved herbs. Serve and enjoy!

Author: Rosemarie's Kitchen

I'm a wife, mother, grandmother and avid home cook.I believe in eating healthy whenever possible, while still managing to indulge in life's pleasures.

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