Chicken Cacciatori Over Egg Noodles

 

Ingredients:

  • 6 chicken thighs, bone in, skin on
  • 1 onion
  • 2 ribs celery
  • 2 bell peppers
  • 8 oz (1 pack) of mushrooms
  • 1 tsp oregano
  • 1 tsp thyme
  • 2 tbsp dried parsley
  • Red pepper flakes to taste
  • 28 oz can crushed tomatoes
  • 1 cup red wine
  • Salt and pepper, to taste
  • Cooking oil for frying
  • Pack of egg noodles
Instructions:
  1. Coursely chop 1 onion, 2 ribs celery, 2 bell peppers, dice 3 cloves garlic, slice 1 pack of mushrooms
  2. Bring pot of water with salt to boil, then add egg noodles. As you follow the other instructions, watch for the egg noodles to cook, then remove from heat
  3. Season 6 chicken thighs on both sides with salt and pepper
  4. Heat a large pan to medium heat with cooking oil, then brown the chicken thighs on both sides and set aside
  5. In the same pan, add prepared onion, celry, bell peppers, garlic, and mushrooms. Add 1 tsp oregano, 1 tsp thyme, and 2 tbsp dried parsely. Mix and cook until vegetables soften
  6. Add 1 cup red wine and cook until it has reduced by about half
  7. Add 28 oz can of crushed tomatoes
  8. Return chicken pieces to pan, covering in the sauce. Allow to cook for about 30 min or until done
  9. Serve over egg noodles
Yield: 6 chicken thighs and a pot of noodles

Source: https://www.themediterraneandish.com/chicken-cacciatore-recipe/#wprm-recipe-container-37070

Tips:

Original recipe called for two bell pepper halves, one green and one red. I accidentally added two full peppers but I won't amend the recipe because I didn't mind it. I just used colourful ones (red, orang, yellow) at random because I didn't have green on hand. I know there's a difference in flavour between them, but it wasn't enough for me to go out of my way.

It also called for 3 sprigs of fresh thyme. I didn't have that, so I just used dried. I didn't want to bother converting sprigs to spoons, so I just matched the quantity to the less-quantitative spice in the recipe. End result was roughly like I remembered it should taste.

The bone-in, skin-on chicken thighs add a certain appeal, but for ease of creation I might just use boneless and skinless if I wanted to replicate this in the future.

Description:

My last post, tourtiere, was based on one of my grandma's go-to meals that I was salty she didn't make on our trip up North. The same can be said for this dish. Although when I told my mom what I was making, she said it was a classic from the other side of our family. Maybe my grandma learned it from them.

She always served it over egg noodles. It's not something she commonly uses so I thought it was specifically for the cacciatore, but no recipe that I could find suggested this was traditional. I'm glad I added something to the tune of noodles or rice though. Despite translating to "hunters stew", it's basically just saucy thighs. Needs to be bulked up to feel like a meal.

I always feel so fancy cooking with wine and spices.

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