INGREDIENTS

INSTRUCTIONS

First, in a heavy Dutch oven (preferably cast-iron) heat the olive oil
and saute the chicken and garlic until lightly browned...(but remember to
stir everything constantly so that the garlic doesn't burn!). Then remove
the chicken from the pot and set it aside momentarily.
Next, take half of the chicken stock, add it to the Dutch oven over high
heat, and de-glaze the pot. When all the residue is scraped off the bottom
and the stock is reduced by one-half its volume, stir in the onions, bell
pepper, and mushrooms and cook them until wilted (about 5 minutes).
Now place the chicken back in the pot, add the chopped anchovies, wine,
wine vinegar, rosemary, basil, and Italian seasonings, and stir everything
together gently.
At this point, dissolve the tomato paste in the chicken stock you have
left and pour it evenly over the ingredients in the pot. Then cover the
Dutch oven tightly, reduce the heat to low, and simmer gently for about 15
minutes.
Finally, taste the sauce, add the amount of salt and pepper you desire,
cover the pot again and continue simmering on low for another 45 minutes to
1 hour (or until the chicken is tender).
HINTS: 1 - Do not leave out the anchovies! Even if you don't like anchovies
put 'em in! I promise you won't taste them, but you lose the unique flavor
the dish if you eliminate them.
2 - I suggest you serve the cacciatore piping hot over fettucine noodles
topped with grated Romano cheese, garlic bread, and a chilled glass of
wine.
3 - Once the chicken begins to cook, be sure to stir the pot gently or
you'll break the meat off the bone.
4 - You can make a variety of other cacciatores using this recipe by
simply substituting other meats for the chicken - for example, turkey,
veal, beef, pork, venison, squirrel, and rabbit all work well. Remember
cacciatore means "hunter's stew."

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