Cacciatore or Hunters Stew is a robust italian dish. Made with fresh ingredients and with a few additions, this can be a sophisticated and yet simple dish to make in just a few steps. Or make on a Sunday and freeze the leftovers for up to 3 months.
6skinless chicken thighsbone-in
Salt and pepperto season
2tablespoonsolive oil(more if needed )
2tablespoonsminced garlic(or 8 cloves)
1smallyellow bell pepper(capsicum), diced
1smallred bell pepper(capsicum), diced medium
1largecarrotpeeled and sliced
1/2cuppitted black olives
2tablespoonseach freshly chopped parsley and basilplus more to garnish
28oz(820g) crushed tomatoes
7oz(200g) Roma tomatoeshalved
1/2teaspoonred pepper flakes
Season chicken with salt and pepper.
Heat oil in a heavy cast iron skillet. Fry the onion until transparent (about 3-4 minutes) then add in the garlic and sauté until fragrant (about 30 seconds).
Add the peppers, carrot, mushrooms and herbs; sauté for 5 minutes until vegetables are beginning to soften.
Add the chicken and sear on both sides until golden (occasionally mix the vegetables around the chicken in the pan so they don’t stick).
Pour in the wine; allow to simmer and reduce down (about 5-6 minutes).
Add the crushed tomatoes, tomato paste, Roma tomatoes and chill flakes. Season with salt and pepper to your tastes. Transfer the covered skillet to a preheated oven at 375°F (190°C) and cook for 50 minutes. Remove the lid and cook for an additional 20 minutes until the chicken is tender and falling off the bone, and the sauce has reduced down.
Below is the Catsup/Ketchup “go to” for canning. Its especially good on burgers, pork and chicken- I always add it to a charcuterie when we have some. It goes fast. But I also use this recipe as a kitchen sink- dont waste anything- recipe. We are at the end of the tomato season where I live so I made gallon of pasta sauce yesterday. But I still have field and Romas left along with the bottom of jars of relishes that did not get used over the summer, including a great pepper relish (hot!)- its all getting thrown in to my batch today!! Try this catsup- you will not be sorry!
2 tablespoons (30 ml) pickling spices
24 red tomatoes, peeled and diced
12 apples, peeled, seeded and diced
6 onions, diced
1 red pepper, seeded and diced
1 green pepper, seeded and diced
2 cups (500 ml) white vinegar
5 cups (1.25 litres) sugar
2 tablespoons (30 ml) salt
Place the pickling spices in a tea ball or in a piece of cheesecloth
In a large heavy pot, combine all the ingredients. Bring to a boil, stirring frequently. Simmer over medium heat for about 1 hour and 15 minutes, uncovered, stirring occasionally.
Pour into hot sterilized jars. Let cool and refrigerate
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