Read on and discover how to make this equisite delicacy.
Ingredients:
In a 6-quart pan, brown ten chicken thighs (you can substitute other chicken parts, but the thighs are the best) in 2 tablespoons of olive oil. Add one cup red wine (Chianti or Burgundy), 1/2 cup ketchup, 1/2 teaspoon pepper, 1/2 teaspoon oregano, 2 bulbs of garlic, chopped or minced. Let the whole mixture come to a boil, then simmer 1/2 hour. Take out about 1 cup of the sauce or gravy remaining and add to that 1/4 cup flour and shake in a container making sure all the flour is dissolved. Pour that back into the remaining gravy and chicken and mix well. Serve.
(Some people think this is even better when refrigerated and reheated a second time).
Rick Gagliano
This recipe was secretly passed along to me by my mother, Molly, who revealed the secret ingredient that made Grandpa's Chicken Cacciatore such a savory and rewarding culinary experience.
Directions:
Notes:
1. The browning may be better done in a pan. If you're using large breasts (why not?) they may not all fit well in a pot. Brown to your desired level, depending on how crispy you want the skins.
2. Do not overuse olive oil.
3. If using ketchup, make sure it has sugar in it, unless you're diabetic or something.
4. Use a strong garlic. Elephant garlic is not recommended as the taste will not be as robust.
5. Do not take off skin. The skin adds significant flavor.
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