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The days after Sandy struck provided the perfect opportunity to travel down recipe memory lane.

by Karin Duncker • Member { View Profile }

Again, THANK YOU to all who helped and are still helping. If you’d  like to contribute to the recovery efforts, here’s a link to the American Red Cross for Hurricane Sandy Relief. Even the smallest amount can make a difference to those in need.

Now here’s that successful recipe experiment: Easy Chicken Cacciatore. We had it with plenty of homemade bread for sauce sopping, but it would sure be swell over polenta too.

Easy Chicken Cacciatore

Serves 4

  • 1 ½ lbs boneless skinless chicken thighs
  • ½ large onion or 1 medium onion, chopped
  • 1-2 cloves garlic, thinly sliced
  • 10 oz. (one box) cremini mushrooms, cut in half  (quarters if the mushrooms are large)
  • ½ tsp dried thyme
  • ½ tsp dried rosemary, crushed into small pieces
  • 1 28 oz. can or jar marinara sauce
  • 2-3 Tbsp balsamic vinegar
  • 1/2 cup red wine
  • 1/4 cup pecorino romano
  • Salt & pepper

Generously salt and pepper the chicken thighs and brown them in 1-2 TBSP olive oil. Once the chicken is browned, remove from pan and add in the onions, mushroom, dried thyme and rosemary and a pinch of salt. Add in a little more oil if needed. Sauté until the onions and mushrooms are soft and the liquid from the mushrooms has evaporated, about 5-7 minutes. Add in thinly sliced garlic and sauté another minute or two, just until the garlic softens but doesn’t brown.

Deglaze the pan with the balsamic vinegar and wine, scraping up any browned bits on the bottom of the pan. Return the chicken to the pan, add in the tomato sauce and bring to a boil. Turn down to simmer, cover and let cook about 35-40 minutes. Once done, turn off heat and add 1/4 cup of pecorino. Stir well, taste for seasonings and add more salt and pepper if needed.  Serve with crusty bread or over polenta. This is great the first night, but even better the next day. Calories: approximately 375 per serving.

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