Cacciatore Creole

Stirrin' It Up: Cacciatore Creole (Sept. 26, 2006)

Prep Time: 1 Hour
Yields: 6 Servings

Cacciatore is a braised chicken dish that usually takes hours to create. In the city of New Orleans, the Italians created this recipe in order to speed up the process while retaining the great flavor.

6 boneless chicken breasts
salt and cracked black pepper to taste
1 cup flour
¼ cup olive oil
1 cup diced onions
1 cup diced celery
½ cup diced bell peppers
2 tbsps minced garlic
2 cups sliced mushrooms
3 (16-ounce) cans stewed tomatoes
½ cup white wine
1 cup chicken stock or broth
2 bay leaves
1 tsp sweet marjoram
1 tsp chopped thyme
1 tbsp chopped basil
1 tsp chopped oregano
½ cup sliced green onions
¼ cup chopped parsley
6 cups cooked spaghetti

For best results, boil spaghetti in chicken stock when making cacciatore. Season chicken lightly with salt and pepper. Dust with flour and shake off excess. In a heavy-bottomed Dutch oven, heat oil over medium-high heat. Sauté chicken until golden brown on both sides. Remove and keep warm. Sauté onions, celery, bell peppers, garlic and mushrooms in Dutch oven 3–5 minutes or until vegetables are wilted. Blend in tomatoes, wine, chicken stock, bay leaves, marjoram, thyme, basil and oregano. Season with salt and pepper. Allow sauce to simmer 30 minutes. Add chicken breasts and cook 10 minutes. Stir in green onions and parsley. Adjust seasonings if necessary. Serve over hot spaghetti.