This is one of the first meals that made me feel "cheffy." I'm not sure why, maybe it's the name, "Hey everyone the cacciatore is ready, come eat the cacciatore!" I love the sweetness the wine adds, as well as the tang you get from the capers (I love capers!). It can be made with fresh or left over chicken. Enjoy!
2 chicken breast
3 boneless, skinless chicken legs
2 TB olive oil
3 large garlic cloves
4 Oz. Capers
1/2 cup of white wine
1 Lb pasta
29 oz tomato sauce
1/2 T salt
1/2 T Basil
1/2 TB sugar
- Heat pan over medium. Add oil and warm for 2 minutes.
- Salt and pepper the chicken (make sure you get the top and bottom.)
- Add the chicken pieces and cook until browned on both sides, about 8 minutes. It doesn't have to be cooked all the way through on this step. Remove from pan and keep warm.
- Add onion to the pan and saute for 7 minutes stirring often, until they're soft.
- Add the garlic, cook for a minute.
- Add tomato paste. Cook for another 2 minutes.
- Add the white wine, deglazing the pan. Let this simmer for about 8 minutes. The goal for this important step is to burn off the alcohol but capture the sweetness from the wine.
- Add in the tomato sauce, capers and chicken. Cover the pan and heat over low for 20 to 30 minutes.
To serve, plate up some pasta, add the chicken, and then some parmesan.
NOTE: If you want to use leftover chicken, this is a great recipe for that! All the ingredients are the same. Cut the leftover chicken into large chunks, then follow the same recipe starting with "adding the onions to the pan" step.