Chicken Cacciatore Request

Linda and Ron Audet said:

For years there was an Italian restaurant in my town that served a

chicken

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cacciatore that I really loved. It had the usual ingredients,

including

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green peppers, onions, tomatoes, garlic, and the chicken, but the

sauce was

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very light, more like just cooked tomatoes than a thick sauce. The
restaurant recently closed, and I have been trying to find a recipe

for this

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lighter version of cacciatore without much success. I have tried

creating my

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own, but the result was not especially satisfactory. Can anyone help?

The restaurant's owner/chef was from Rome. I wonder whether her

method of

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preparation was a Roman version of the dish.

There's nothing particularly Italian about Chicken Cacciatore (unless
you don't clean the chicken), in fact it's more an American dish. Btw,
there are some very good Italian ingredients but there is no such thing
as Italian Cooking... like everything else they copy cousine too.

cacciatore
[kah-chuh-TOR-ee]
Italian for "hunter," this *American*-Italian term refers to food
prepared "hunter-style," with mushrooms, onions, tomatoes, various
herbs and sometimes wine. Chicken cacciatore is the most popular dish
prepared in this style.

© Copyright Barron's Educational Services, Inc. 1995 based on THE FOOD
LOVER'S COMPANION, 2nd edition, by Sharon Tyler Herbst.

Sheldon

Chicken Cacciatore
1 broiler-fryer chicken, cooked, or about 3 cups cooked chicken
1 large can (28 ounces) crushed or diced tomatoes
1 can (6 ounces) tomato paste
1 cup chopped onion
1 large green bell pepper, chopped
4 to 8 ounces sliced mushrooms
1/4 cup fresh chopped parsley
1 1/2 teaspoons garlic powder
1 teaspoon dried leaf basil
1 1/2 teaspoons dried leaf oregano
1 can chicken broth
hot cooked spaghetti or other pasta

Cook chicken in seasoned water or broth until done; drain. When chicken is
cool enough to handle, remove chicken meat from bones and cut in pieces.
While chicken is cooking, combine tomatoes, tomato paste, onion, bell
pepper, mushrooms, and parsley in a large pot. Stir well and add garlic
powder, basil, and oregano. Cover and bring to a boil; reduce heat and
simmer for 45 minutes. Add chicken broth as needed to thin sauce. Add cooked
chicken and simmer for 20 to 30 minutes longer.
Serve chicken cacciatore over spaghetti or pasta.