Last weekend, I found myself completely overwhelmed by a craving for chicken cacciatore. Never one to say no to my stomach, the recipe hunt ensued.  After a great deal of rummaging, an old recipe card emerged for my grandmother’s chicken cacciatore. A hearty, bubbly braise, this dish is perfect for Sunday night dinners and pairs well with long naps on the couch.

A good chicken cacciatore begins quite obviously with the chicken. The original recipe calls for one large hen, but seeing as there were none roaming about the homestead, chicken thighs seemed a worthy substitute. A sprinkling of kosher salt and freshly cracked pepper go right on top of the chicken as the aroma of bubbling olive oil fills the kitchen and the skin begins to crisp up and brown. Now would be an opportune time to grab your wine glass and head straight to the nearest couch. This should prevent any unnecessary hovering over the stovetop.

Once your wine glass is sufficiently lighter and the chicken is golden brown, add the vegetables followed by the braising liquid and the remaining seasonings. Next, divide the seasonings, adding a little to the base vegetables and the remainder to the braising liquid to ensure that the sauce is flavorful and well-seasoned. Bring the sauce to a simmer and let it bubble away as it infuses the chicken with a savory blend of oregano, garlic, and tomatoes. Just before serving, add the red wine. According to my grandmother’s recipe this step is optional, but as we all know, wine is never optional in cooking, so uncork and pour. Mound wide ribbons of pappardelle in big bowls and serve the chicken cacciatore smothered in sauce and finish with shavings of Parmesan cheese. The couch will be waiting for you after you lick the bowl clean.   

Chicken Cacciatore

6 chicken thighs, cleaned and dry

3 tbsp olive oil

1 large onion, chopped

4 cloves of garlic, minced

1 bell pepper, chopped

1 rib of celery, chopped

1 8-ounce can tomato sauce

1 28-ounce can whole peeled tomatoes

1 ½ tsp kosher salt, divided

1 ½ tsp freshly cracked pepper, divided

½ tsp oregano

½ cup red wine

Shaved Parmesan cheese

1 lb cooked pappardelle

Rinse and dry the chicken. Season with kosher salt and freshly cracked pepper. Heat the olive oil in a heavy pot over medium heat and sauté the chicken until brown. Add the onion, garlic and bell pepper and season with ½ tsp of salt and ½ tsp of pepper. Add the celery, tomato sauce, whole tomatoes, oregano and the remaining salt and pepper. Simmer uncovered for 45 minutes to 1 hour. Add wine 5 minutes before serving. Serve on a mound of pappardelle and garnish with shaved Parmesan cheese.