Cooking dinner for my four sons over the years proved challenging at times. Each of them had their personal preferences and favorite foods. Some were pickier than others, and you know who you are! And then there was my son Christopher….always an absolute pleasure to cook for! Chris loved, and still loves, to eat all foods, and that makes for a happy mama! Chris is now married with two sons of his own and still puts in his request for his favorite, my Chicken Cacciatore. On a recent visit to his home in Omaha I offered to cook dinner, and as always, he asked for his long-standing favorite. We quickly realized that the apple doesn’t fall far from the tree when Matt, his two year old, began eating. With every mouthful he repeated ” Yum! Good sauce!” Three servings later, it’s obvious we have another good eater in the family! And so here it is, my legendary Triple Tomato Chicken Cacciatore! Yum! Good sauce!
Triple Tomato Chicken Cacciatore
6 boneless skinless chicken thighs, about 1 1/2 lbs.
1 tsp. dried basil
1/2 tsp. kosher salt
1/4 tsp. pepper
1 Tbs. oil
1 pkg. (10 oz.) white mushrooms, sliced, 4 cups*
1 large onion, chopped, 1 cup
1/4 cup sundried tomatoes packed in oil, patted slightly, chopped
1/3 cup red wine
1 can (28 oz.) crushed tomatoes
1 can (14 1/2 oz.) diced tomatoes with basil. garlic and oregano
cooked pasta or rice, serving suggestion
1. Season chicken thighs with basil, kosher salt and pepper.
2. Heat oil in large deep-sided skillet over medium-high heat. Cook chicken until browned, 5-6 minutes, turning once. Reserve.
3. In same skillet cook mushrooms, onion and sundried tomatoes until mixture is tender, 6-7 minutes, stirring occasionally.
4. Add wine. Boil 1 minute.
5. Add crushed tomatoes, diced tomatoes with their juices and reserved chicken.
6. Reduce heat to medium. Simmer, covered, until chicken is cooked through and mixture is hot and bubbly, 15-20 minutes.
7. If desired, serve with hot pasta or rice.
Makes 6 servings.
*Substitute 10 ounces of wild mushrooms, such as baby portobello, shitake, oyster, enoki and chanterelle, for the white mushrooms and you’ll have yourself a dish fancy enough for entertaining!
