Chicken Cacciatore to a new level: I had 5 leftover roasted chicken legs (thighs were not available) and some mini sweet peppers and an eggplant and white and baby bella mushrooms, so chicken cacciatore was the logical result. In some "authentic" recipes it does not have eggplant or mushrooms or peppers. But this was taking cacciatore to a new level.
I would have put this on my other blog(Dinner's Ready) https//cookingfranco.blogspot.com but I just don't have the patience to do a step by step description of how I made this dish.
What went into it (not necessarily in this order) olive oil, garlic, sliced onion, sweet red, yellow and orange mini peppers, white mushrooms, baby bella mushrooms, red wine, eggplant, imported canned whole San Marzano tomatoes lightly crushed, salt, black pepper, hot red pepper flakes, oregano, fresh basil. Simmered low and slow for a couple of hours.
I don't know whether it was the vermouth on the rocks that I had before dinner or the imported San Marzano tomatoes, but this was a heavenly meal with a nice oven warmed ciabatta roll. Fall off the bone chicken. Sweet flavor of peppers, eggplant and tomato. a slight bite from the hot pepper flakes. Extra meatiness from the mushrooms. And some good bread to soak up the sauce.
I didn't even put parmigiano cheese on mine.
The photos do not do it justice. I out did myself on this one.
4 comments:
Yum yum! Aren't San Marzano tomatoes reputedly the BEST tomatoes to buy?
If you outdid yourself, that must have been an amazing dish.
I read that San Marzano are the best and so they are the only ones I use; dee-lish.
And that dish is comfort food in a bowl!
OMG Frank, looks and sounds scrumptious. I can almost smell it.
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