• Frank's Classic Chicken Cacciatore

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    • 1 x Chicken, skinned & cut into Pcs
    • 4 Tbsp. Extra virgin extra virgin olive oil
    • 6 x Garlic cloves, peeled
    • 2 c. Chicken stock
    • 1 lrg Onion, diced
    • 1/2 med Bell pepper, diced
    • 1/2 lb Mushroom buttons, quartered
    • 10 x Anchovy fillets, minced
    • 1 1/2 c. Dry red wine or possibly dry sherry
    • 4 Tbsp. Red wine vinegar
    • 2 tsp Rosemary
    • 6 sprg fresh basil -or possibly-
    • 1 tsp Dry basil
    • 1/2 tsp Italian seasoning
    • 1 can Tomato paste Salt & pepper to taste


    1. First, in a heavy Dutch oven (preferably cast-iron) heat the extra virgin olive oil and saute/fry the chicken and garlic till lightly browned...(but remember to stir everything constantly so which the garlic doesn't burn!). Then remove the chicken from the pot and set it aside momentarily.
    2. Next, take half of the chicken stock, add in it to the Dutch oven over high heat, and de-glaze the pot. When all the residue is scraped off the bottom and the stock is reduced by one-half its volume, stir in the onions, bell pepper, and mushrooms and cook them till wilted (about 5 min).
    3. Now place the chicken back in the pot, add in the minced anchovies, wine, wine vinegar, rosemary, basil, and Italian seasonings, and stir everything together gently.
    4. At this point, dissolve the tomato paste in the chicken stock you have left and pour it proportionately over the ingredients in the pot. Then cover the Dutch oven tightly, reduce the heat to low, and simmer gently for about 15 min.
    5. Finally, taste the sauce, add in the amount of salt and pepper you desire, cover the pot again and continue simmering on low for another 45 min to 1 hour (or possibly till the chicken is tender).
    6. HINTS: 1 - Don't leave out the anchovies! Even if you do not like anchovies put 'em in! I promise you will not taste them, but you lose the unique flavor the dish if you eliminate them.
    7. 2 - I suggest you serve the cacciatore piping warm over fettucine noodles topped with grated Romano cheese, garlic bread, and a chilled glass of wine.
    8. 3 - Once the chicken begins to cook, be sure to stir the pot gently or possibly you'll break the meat off the bone.
    9. 4 - You can make a variety of other cacciatores using this recipe by simply substituting other meats for the chicken - for example, turkey, veal, beef, pork, venison, squirrel, and rabbit all work well. Remember cacciatore means "hunter's stew."

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