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!
- 1 lb Spaghetti
- 2 Chicken breast
- 3 Chicken legs boneless skinless
- 2 TB Olive oil
- 3 cloves Garlic
- 4 Oz. Capers
- 1/2 cup White wine
- 29 oz Tomato sauce
- 1/2 T Salt
- 1/2 T Basil
- 1/2 TB Sugar
- Bring large pot of water to a boil
- 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.
- With 10 minues left of cooking, put spaghetti in the water, cook for 10 minutes.
- To serve, plate up some pasta, add the chicken, and then some parmesan.