This recipe is brought to you in FULL by a man named Peter Bocchieri. Peter is a close friend of my mother’s from high school (I believe), and he is an extremely talented writer, and not too shabby in the kitchen! He writes a blog titled “Cooking Italian Comfort Food” on TheDailyRecord.com, and shares hilarious stories along with great recipes. This is the first one of his that I’ve tried, and it’s SO delicious and ridiculously easy. You have to try it.
Before you continue, please subscribe to Peter’s blog- I guarantee you will laugh and want to try every recipe! Here’s the link: http://blogs.dailyrecord.com/italianfood/
Onwards to Chicken Cacciatore!
What you’ll need:
1 package of chicken thighs (you get about 6-8 in a family pack)
1 onion, chopped
2 cloves of garlic, minced
1 red bell pepper, sliced in strips (please remove the core and seeds)
4 potatoes, peeled or w/ skin, cut into wedges
1 28oz. can of whole peeled tomatoes (please read the can carefully, so you don’t have to run back into the aisle to exchange your incorrect “crushed peeled tomatoes”, thus creating a holdup at the checkout line. That was embarrassing). You will need to save the juice, also
1 teaspoon of red wine vinegar
1/4 cup of white wine
Preheat oven to 375 degrees
In your handy, dandy disposable roasting pan (make sure it’s a large one), lay your potato wedges evenly across the bottom, and sprinkle with the minced galic and salt and pepper
Rinse your chicken, and place it on top of the potatoes, skin side down
Add the chopped onion, red bell pepper and whole tomatoes (Here’s the best part: You get to crush the tomatoes with your hands! It’s so much fun!)
**Note: When you are crushing the tomatoes with your hands, please keep in mind that there is tomato juice inside of them. I got really excited and just started squeezing away, which resulted in tomato juice being shot across the kitchen and on the windows. I kid you not. Crush with caution**
Add the leftover juice from the tomato can, white wine, and vinegar. Add salt and pepper, and (if you want to) red pepper flakes
Sprinkle with oregano, drizzle with olive oil, and shake the pan a bit so everything settles
Bake in the oven for one hour
At the end of one hour, raise the oven temperature to 475 degrees, turn the chicken over so the skin side is up, and return to the oven for another half hour, or until the chicken is browned and kinda crispy
Serve with a salad and some Italian bread.
You can also enjoy this meal with some red wine, and hire an accordion player to serenade you with “Bella Notte” from Lady and the Tramp. Afterwards, make sure to row down the river or your local levy in a gondola.