Chicken Cacciatore

"In the pan in which the chicken was browned" .... for some reason I just love that sentence!

Every time I reach for my Canadian Cook Book to look up my recipe for cacciatore...I say it out loud. Usually to no one but me.. seeing as I am usually the only one home when I begin supper. Silly me...but, I do... every single time....

I don't make it often enough to remember the ingredients or the actual doing...but, definitely remember that little line...

As usual.... any recipe is just a guideline... unless of course, it is Julia and a French recipe... then, by all means follow it to the letter if you want perfect results every time!

This one is forgiving.... it doesn't even give amounts really... but, I am usually working with about 8 skinless, boneless chicken thighs... so here is the exact recipe from my lovely, old, Canadian Cook Book.

Chicken Cacciatore

In the pan in which the chicken was browned, cook 1 thinly sliced onion and 1 clove crushed garlic, until golden brown.

Blend in one cup water, one 8 ounce tin tomato paste, a tsp. salt, 1/2 tsp. pepper; cover and simmer until the chicken is tender, about 1 hour. Add 1/2 cup sliced mushrooms and 1/2 cup dry red wine (optional) and cook uncovered for 5 minutes more.

That's it... but,...... I like to add some canned tomatoes and I never use any salt for sure because there is plenty in a tin of tomatoes. I have discovered heart healthy canned tomatoes sans salt though... ..so some days I like to mix half and half.. it's perfect then! I don't like the taste of too much salt. Also... I like to brown my mushrooms in a tiny bit of butter before I do the chicken.. take them out while browning chicken and toss them back in. Add some celery along with the onion as well... some extra spices..like oregano, sweet basil or Herbes de Provence spices ..whatever you feel like using on the day or whatever you have handy.

We have it with spaghetti, a bit of Parmesan scraped on and some freshly ground black peppercorns. Yum. Oh...and...it's especially great with a slice of freshly baked Tuscan Peasant Bread toasted .. (that bread makes the absolute best toast !!) with some garlic butter on... just crush some garlic and mix it into a tablespoon of butter... mmmmmmm..........

See why I try to cut back on salts and fats where I can? Because I do like the occasional tsp. of butter.... and I am darn well having real butter on my real breads... beautiful and home made breads! Now that I've learned to bake my own breads... store bought just doesn't cut it...