MTAL #4

This was one of the first recipes I discovered in my Better Homes and Gardens cookbook that I could make for Asher without having to modify (aside from the pasta).

Chicken Cacciatore
from Better Homes and Gardens

2 1/2 to 3 lbs meaty chicken pieces (breast halves, thighs, and drumsticks)
2 Tbsp olive oil
1 1/2 cups fresh mushrooms, sliced
1 medium onion, sliced
1 clove garlic, minced
1 (14.5-oz) can diced tomatoes, undrained
1 (6-oz) can tomato paste
3/4 cup dry white wine
1 tsp sugar
1/2 tsp salt
1/2 tsp dried rosemary, crushed
1/2 tsp dried thyme, crushed
1/4 tsp dried oregano, crushed
1/8 tsp black pepper

1. Skin chicken. In a 12-inch skillet cook chicken in hot oil about 15 minutes or until lightly brown, turning to brown evenly. Remove chicken from skillet, reserving drippings in skillet; set chicken aside.
   
2. Add mushrooms, onion, and garlic to drippings in skillet. Cook and stir about 5 minutes or until vegetables are just tender. Return chicken to skillet.
   
3. Meanwhile, in a medium bowl combine undrained tomatoes, tomato paste, wine, sugar, salt, rosemary, thyme, oregano, and pepper. Pour over chicken in skillet. Bring to boiling; reduce heat. Simmer, covered, for 30 to 35 minutes or until chicken is no longer pink, turning once during cooking. If desired, serve over hot cooked pasta (or rice).

Serves 6.

The browned chicken thighs. I used the boneless, skinless kind because it was faster and easier to eat.
The vegetables. I'm not usually a huge mushroom fan but I like them in this recipe.
Chicken and vegetables. I just set the chicken right on top of the vegetables. That way the chicken doesn't over brown on one side or another. You have to remember to stir the vegetables when you flip the chicken though, or you'll end up with a more Cajun than Italian feel to this meal.
Smothered in tomato-iness. Like always, I'm too intimidated by the liquor section to actually by regular white wine. I use the cooking white wine found by the vinegars. It's supposed to be better with a good white wine so if you can, use the real stuff.
The final product: mmm...Italian. This a wonderfully normal meal for the allergen-free sector. The only difference is you serve it over rice instead of linguine or fettuccine. What's great is that you can split the meal and serve it over rice to only those who need to avoid wheat and egg and over pasta to everyone else. Asher loves to eat the chicken first and then the rice and sauce all mixed together after that.