Besides helping people achieve financial security through homeownership, I’d like to share another one of my passions with you – Cooking!
Justin’s Chicken Cacciatore
This is one of my favorites! Easy to make, and the anchovies really add a deep umami flavor that puts the dish on another level! Don’t worry, it doesn’t taste fishy!
¼ cup olive oil
6 garlic cloves
One 2-oz can anchovies, rinsed
Two 28-oz cans whole peeled tomatoes, pureed in a blender or food processor
8-oz. sliced button mushrooms or baby portabella mushrooms
1 large green or red bell pepper, diced into ½ inch squares
¼ cup chopped basil
¼ cup chopped parsley
1 cup red wine
1 tsp. salt
½ tsp. pepper
3 lb. bone-in chicken pieces – I like to use thighs for this, but feel free to use bone-in breasts if you prefer white meat
1 lb. linguine cooked al dente and drained
½ cup parmesan or romano cheese
In a medium-large, wide pot, heat olive oil over medium heat. Smash garlic and anchovies in a bowl or mortar until almost a paste. Add mixture olive oil and cook for one minute, making sure not to brown the garlic. Add mushrooms and bell pepper. Stir 30 seconds or so. Add tomatoes, basil, parsley, wine, salt and pepper. Bring to boil and lower heat to simmer.
Pre-heat oven to 350 degrees. In a frying pan, heat 4 tbsp. olive oil over high heat. Add chicken pieces, a few at a time, until seared on both sides, about 2 minutes per side. Remove from pan and repeat until all chicken pieces are browned on both sides. Combine chicken and sauce in a large Pyrex casserole dish. Cook uncovered in oven for 1 hour, skimming fat and oil from the top every 20 minutes.
Place chicken on a serving platter. Toss pasta with 2 cups sauce and top chicken with remaining sauce.
I hope your family enjoys this recipe! If you are looking for home-planning (or cooking) advice, I would be happy to be a resource!
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