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I hope you are all well.
I am back. I had a little bit of a setback in my heart transplant healing with a very strong virus and I ended up spending 12 days in the hospital. The virus is under control but I had to come home with a PICC line in my arm so I can continue IV medication at home.
I have been home for a week and needless to say, there hasn’t been much cooking going on here. When I first got home Bob and I were eating the meals that I had frozen from previous dinners.
It seems that it is still “a blessing” that after seven years that my son hasn’t lived home, I still can’t cook for two people and I use my mother’s recipes that serve 4-6. This allows us to package individual meals and use the food saver to freeze meals for a later date and they came in handy this week. I usually use the frozen dinners for days I am too tired to cook or have a full day of doctor appointments.
The other day I had a bit more energy and I was in the mood for Mom’s Chicken Cacciatore over egg noodles. I made the dish and posted it to some of my Facebook food groups and were asked by so many for the recipe that I thought I would post it to the blog to share with all my members.
I hope you give it a try and enjoy it.
Chicken Cacciatore aka Hunter’s Stew
- 1 whole chicken, bone-in, skin-on and each breast cut in half for smaller pieces….(I use thighs and drumsticks, but use whatever pieces you like)
- 10 oz. mushrooms, (I use a combo of white button and cremini)
- 1 onion, diced medium
- 1 small yellow and 1 small red pepper, diced medium
- 4 small carrots, peeled and sliced
- 5 garlic cloves, peeled and shaved
- 1 cup chicken broth
- 1 cup white wine
- 1 (28 oz.) can crushed tomatoes
- 2-3 diced Roma tomatoes (I use 1 pint of grape tomatoes –cut in half.)
- Assorted herbs, parsley, basil, oregano and thyme to taste
- Olive oil
- Salt and pepper
- Optional: pitted kalamata olives, a large handful
- Season chicken with salt, pepper, and sprinkled oregano.
- Heat a heavy cast-iron skillet, drizzled with olive oil.
- Place chicken skin side down and do not move it until it reaches a deep golden brown and it’s easy to turn, brown the other side for a few minutes. Remove chicken and set aside.
- Add vegetables, garlic, salt, and pepper to taste, a few sprigs of thyme (tie the thyme with kitchen cooking twine to make it easier to pull the stems out), sauté for 5 minutes.
- Add wine and let it reduce.
- Add chicken broth and tomatoes.
- Toss in 1 teaspoon of salt, pepper and chopped fresh basil.
- Place the chicken back into the pan and sink into the juices.
- Simmer on LOW uncovered on the stovetop, for a couple of hours or until chicken falls off the bone.
- Garnish with fresh parsley and remove thyme stems.
- Serve with cooked pasta, egg noodles, polenta or warm crusty bread
Until my next post, make every day a celebration!
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