I decided early today that I wanted to cook Chicken Cacciatore for dinner tonight.
Yes, let’ just say it’s been a good day for food for us. The recipe I looked at used a whole chicken, but I’m honestly a little scared of taking the whole chicken apart (but I WILL learn and post about it I promise!). So I bought chicken thighs and coated them in flour and Cajun-Italian seasonings, browned them over the stove and threw them in the crock pot with all the other ingredients.
I love cooking in crock pots because the slow cook renders the meat so juicy and tender. About an hour before the meal was ready, I thought the sauce could be thicker. So, I spooned it into a dutch oven and let it simmer until we were ready to eat.
I was going to boil some pasta for the starch, but Neal had other plans. He decided to make the pasta from scratch. It’s actually really simple to make your own pasta. Who knew? All you do is take flour, eggs, and salt. That’s it. You mix those ingredients together, let the dough sit for a bit and then roll it out very thin. Cut the dough into very thin strips and hang them until your ready to cook.
By the way, this turned out great. Try it for yourself!
- 1 whole chicken, about 5 to 6 pounds, cut into 8 pieces
- 1 cup flour
- Creole seasoning, recipe follows
- 1 cup olive oil
- 2 cups chopped yellow onions
- Crushed red pepper
- 1 pound shiitake mushrooms, cleaned, stemmed and sliced
- 2 tablespoons chopped garlic
- 1 cup dry white wine
- 2 cups chopped fresh tomatoes, peeled and seeded
- 1 cup tomato sauce
- 2 cups chicken stock
- 1 bay leaf
- 4 sprigs fresh thyme
- 1/4 cup chiffonade basil
- 1/2 pound cooked fettuccine or spaghetti (tossed in olive oil, salt and pepper)
- 4 ounces grated Parmigiano-Reggiano
- 1 tablespoon finely chopped fresh parsley leaves