Sunday Supper: Chicken Cacciatore

PUBLISHED ON: 02.02.2013

During the week our meals are thrown together, microwaved, baked from a box, eaten while standing-up, gulped at the counter or eaten in the car on the way to soccer practice, or on the way back. On the way to geometry tutoring or on the way back-it is organized chaos during the week.

On Sundays, we take a different approach.  Sunday Supper is a tradition in our family.  It is an opportunity to gather our family and friends, enjoy quality time together, and eat a real meal.

Sunday Suppers are typically hearty family style meals served on platters that can be passed around in a communal style. Weather permitting is almost always enjoyed outdoors. This my friends makes for some our best memories as a family.

I have been making this Emeril Lagasse Chicken Cacciatore recipe for many years-It is foolproof, easy to prepare and can serve a crowd.

If you have not had a Sunday Supper in awhile, make plans, invite the family and a few good friends, sit down and enjoy a meal together.

Chicken Cacciatore
Serves 4
Recipe from Emeril Lagassee

4 chicken thighs
4 chicken drumsticks
4 chicken wings
Emeril’s Essence Seasoning
1/2 cup flour
1/4 cup olive oil
1 cup chopped onions
Freshly ground pepper
2 cups sliced shitake mushrooms, cleaned and stemmed
2 Tablespoons chopped garlic
1/2 cup dry white wine
1 cup chopped fresh tomatoes, peeled and seeded
1 cup tomato sauce
1 cup chicken stock
pinch of red pepper
1 bay leaf
2 sprigs thyme
1 Tablespoon basil
1/2 pound cooked fettuccine or spaghetti
4-ounces grated Parmesan cheese
1 Tablespoon finely chopped fresh parsley leaves
Season the chicken with Essence.  Season the flour with Essence.  Dredge the chicken in the seasoned flour, coating completely.  In a large Dutch oven, over medium-high heat, add oil.  When the oil is hot, add the chicken and brown for 2-3 minutes each side.  Remove the chicken and set aside.  
Add the onions.  Season with salt and pepper.  Continue to sauté for 2 minutes.  Stir in the wine, tomatoes, tomato sauce, and stock.  Bring the mixture to a boil.  Stir in red pepper, bay leaf, thyme and basil.  Add the chicken back to the mixture.  Reduce heat to medium and cover.  Simmer for 1-hour or until tender.  Garnish with cheese and parsley.

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