Chicken Cacciatore - Sarah Warren

Sarah Warren, 35, Ruston - Wife, mom of 3, avid runner & marketer

Sarah Warren, 35, Ruston - Wife, mom of 3, avid runner & marketer

About a year ago my bosses brought in an Italian woman to do a cooking demonstration for a sizeable group of their clients on back to back nights, and I essentially served as her sous-chef for those two evenings. Since then, my family has adopted her Chicken Cacciatore into our regular meal repertoire. Besides making my kitchen smell heavenly, I love this recipe because it’s so flexible and forgiving. No wine?  Then use chicken stock. No, celery? Then leave it out. Don’t like picking out bones? Then use boneless chicken. Makes fabulous leftovers, too!

CHICKEN CACCIATORE
(Makes 12 servings)
6 lbs chicken - cut into large chunks, bone in
1 carrot cut in half
½ stalk of celery
½ a lemon
½ an onion
White wine to cover chicken
1 cup white wine vinegar
1 whole clove garlic
1 small red chili pepper, whole
salt generously
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1 cup olive oil
4 sprigs fresh rosemary
7 leaves fresh sage

Simmer first 9 ingredients uncovered over low heat until liquid is almost gone (about 35 minutes). Add herbs and olive oil and cook another 5 minutes. Serve.