Ok, this is a coincidence, as I just made Chicken Cacciatore the other day and had the leftovers last night. Here is my recipe.
1/4 cup EVOO
one spring chicken cut into 16ths
one large onion, rough chop
one each, red and green bell pepper, rough chop
three ribs celery, rough chop
three carrots, peeled and rough chopped
3 cloves garlic, diced fine
one sprig fresh thyme, rosemary, and flat leaf parsley, chopped fine
four bay leaves
a hand full of pitted Calamata olives
one cup dry red wine
1/2 4oz can tomato paste
two cans 14oz San Marzano whole peeled tomatoes squashed with your hands.
salt, pepper, and oregano to taste.
Ok, here is what you do. Bring a large stainless skillet to medium heat and add the olive oil, immediately add cut up chicken pieces but do not over crowd the pan. Brown the chicken in batches and then remove to a plate. Add the carrots and cook for five minutes and then add the celery. Cook for another five minutes. Add the onions and peppers and then cook another five minutes. Add the garlic, bay leaves,thyme, oregano rosemary and salt, pepper. Cook until just wilted and then add the tomato paste. Cook until the paste has achieved a nice dark color but not burned. Add the wine and let evaporate. Finally, add the olives and tomatoes and let simmer for one hour. Add the chicken pieces and simmer for at least one more hour.
I use thick spaghetti or fettuccine for this dish as it is hearty!! Garlic bread is a must with this dish as is a nice green salad.