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Hi Everyone, 

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

Ingredients:

• 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

Instructions:

1. Season chicken with salt, pepper, and sprinkled oregano.
2. Heat a heavy cast-iron skillet, drizzled with olive oil.
3. 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.
4. 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.
5. Add wine and let it reduce.
6. Add chicken broth and tomatoes.
7. Toss in 1 teaspoon of salt, pepper and chopped fresh basil.
8. Place the chicken back into the pan and sink into the juices.
9. Simmer on LOW uncovered on the stovetop, for a couple of hours or until chicken falls off the bone.
10. Garnish with fresh parsley and remove thyme stems.
11. Serve with cooked pasta, egg noodles, polenta or warm crusty bread

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Until my next post, make every day a celebration!

Stay well,

Diane

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