Chicken Cacciatore reminds me of dinners at my grandma’s condominium when she would babysit my sister and I for the night. I remember this dish in particular because when I would ask what we were having for supper she would reply “parrots gizzards” completely deadpan. And you know, not knowing what “gizzards” were at a young age I believed her; it always tasted so good that I never gave the parrot part a second thought. But now, realizing my errors in bird identification, I absolutely love making this dish. It’s something that takes about 20 minutes of assembly and then you just leave it to simmer for about 40 minutes while you have a relaxing soak in the bathtub with a book.  Prepare some buttered spaghetti noodles, top with the chicken and the sauce, and dinner is ready. Really reassuringly simple food doesn’t come any easier than this.

Chicken Cacciatore:

 

4 skinless whole chicken legs, or 6 skinless chicken thighs

4 Tbsp. all-purpose flower

3 Tbsp.vegetable oil

1 medium sized onion, sliced into thin half-moons

2 cloves of garlic, minced finely

2 cups mushrooms, sliced thinly

1 small red pepper, cut into thin strips

4 sundried tomatoes in oil, minced finely

1 bottle of Italian Passata OR a 28 oz. can of diced tomatoes

1/2 cup of dry white wine OR chicken stock

Kosher salt and freshly ground black pepper to taste

1/2 lb. of spaghetti

1 Tbsp. salted butter

Parsley or rosemary (as a garnish)

1. Dredge the chicken pieces in the flour, making sure each piece is thoroughly covered. Heat the oil in a shallow skillet over medium-high heat; brown the chicken on both sides and then transfer to a plate.

2. Turn the heat down to medium and add the onions, garlic, mushrooms, and red peppers. Cook for five minutes while stirring frequently. Add the Passata, wine or chicken stock, and sundried tomatoes. Place the chicken back in the pan so it is covered with the sauce and allow to simmer for 35 to 40 minutes. Add kosher salt and freshly ground black pepper to taste.

3. Cook the spaghetti according to package instructions in well-salted water. Toss with butter.

4. To serve place a small mound of pasta on the plate and then cover with a piece of chicken and large spoonful of the sauce. Garnish with parsley or fresh rosemary.

I made this on Friday night after a giant grocery shop; Friday night cooking is the best cooking because my boyfriend and I can just relax and spend some time together. We had a few beers and I cooked and he chatted with me about work. Birdy Nam Nam is a smooth background sound and this video is amazing to watch. I also think their name is entirely appropriate, Peter Sellers would definitely listen to this at The Party. In many ways Birdy Nam Nam reminds me of Dmitri from Paris but slightly less spastic and dance-y, their self-titled album is a warm and lush treat for your Friday-night ears.

Birdy Nam Nam – Abbesses