Cacciatore is not a new invention, in fact it is something that I enjoy paired with pasta, but these days pasta is a no-go, especially since I need to drop a few more pounds. So I altered it a little from when I was a kid. Instead of the sauce being something designed for pasta, I adapted it to be chunky, something you can scoop up with a fork to go with the chicken. Pair it up with a side of steamed green beans and you have a hearty winter dinner for cheap money.
Chicken Cacciatore
3 T of your favorite oil for browning the chicken
4 whole chicken legs (separated into thighs and drums for a total of 8 pieces)
1 small yellow onion, thinly sliced
3 cloves of garlic minced
2 tsp of Italian seasoning
1 tsp salt
1/4 tsp crushed red pepper
2 bay leaves
1 28-ounce can of diced fire-roasted tomatoes (I used Muir Glen Organic)
In a large skillet, over medium high heat, brown all sides of the chicken in oil. I like browning the meat a few pieces at a time, giving each piece ample room. Remove chicken and set aside. Add onions and garlic to the pan and cook for 4 to 5 minutes until soft. Add Italian seasoning and cook for about 30 seconds more. Add the remaining ingredients and bring to a boil. Gently place chicken into the skillet. Reduce the heat to low, cover and simmer for about 30 minutes. Remove the bay leaves and enjoy. Tastes better the next day!
