I've been making Chicken Cacciatore since the the late '60's!
I would splurge, and buy a copy of Women's Day and Family Circle once a month when grocery shopping. Back when my $20.00 grocery budget bought 4 bags of groceries for the week, and 20¢ for each magazine seemed extravagant. . .Money well spent. I'd read them cover to cover!
This one was really fun. First time ever making a roux to thicken it, or adding kalamata olives, or serve it over gluten free, brown rice and millet ramen noodles! Mmmm!
So here it is, my latest rendition of the original Family Circle's Chicken Cacciatore.
I started with a package of rotisserie chicken, only using 1# for this recipe! If you roast your own, let it cool enough to touch. Separate it into meat and another container of the skin, bones and tendons. Use that to make bone broth.
I froze all the skin, tendons and bones, shown here, on the right, and will use that for future bone broth.
24oz. baby portobello mushrooms1 yellow and 1 orange bell pepper
5-6 sm. yellow onions
1 whole bulb of garlic, cut in half, horizontally
I roasted the mushrooms separately from the other vegetables. Slice them, spread on a big baking sheet, drizzle them with a good quality, single source, EVOO (extra virgin olive oil). Season with salt, pepper and Italian seasonings. Chop, oil and season the vegetables.
Roast everything in a 375°-400° oven, moving them and flipping if possible, so everything develops a bit of a char on all sides. Roasting pulled a lot of liquid from the mushrooms! Shown in the mug. I used a turkey baster to remove it before combining with the vegetables. It's a wonderful flavorful Mushroom Broth! Use it!
In a big pot, mine holds 6+ quarts, combine the following:
Add the chicken and:
1c+ Kalamata (dark red-purple) olives
Simmer 5-10 minutes then check the flavors.
Add chicken soup base, or salt and pepper if needed, to wake up the flavors.
Be Bold! . . Be Adventurous! . . Happy Cooking! . .😁. . .Lin
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