Chicken Caccatoire, alot easier then people think it is!

We have a wonderful Italian restaurant here is Seattle called Boca di Beppo's. It's one of those places where you go with your family or with a large group of friends (at least 6-8 people) to eat well, drink and laugh. Every scrumptious Italian dish is served "family style" which means VERY large platters of food that you share with those at the table. I fell in love with Chicken Cacciatore because of Beppo's. They serve theirs on a bed of garlic mash potatoes and over the years I have practiced and refined my recipes for both the mash potatoes and the cacciatore to the point of where I can find satisfaction when eating this meal at home. Note, in this recipe I'm using zucchini but in the Fall I like to use butternut or acorn squash.

Ingredients

• 3 Chicken breasts, cut in 1/2
  4 Chicken thighs/drumsticks (you can cheat and buy a rotissarie chicken, just skip out on the frying portion on this recipe, I haven't done this but I'm sure it would still taste fabulous.)
• 1 teaspoon salt + dash 
• 1 teaspoon freshly ground black pepper + dash
• 1/2 cup all purpose flour, for dredging
• 3 tablespoons olive oil
• • 1 1/2 cup zucchini, cubed
  • 1 cup white or crimini mushrooms, sliced or halved
    1 large red or green bell pepper, chopped
    1 yellow onion, chopped
    • 1 tablespoon garlic cloves, minced
    • 1/2 cup dry white wine
    • 4 cup fresh tomatoes, chopped or 1 (28-ounce) can diced tomatoes with juice
    • 3/4 cup chicken broth
    • 3 tablespoons drained capers
    • 1 1/2 teaspoons dried oregano leaves or 2 tablespoons of freshly minced fresh oregano
    • 1 tablespoon dried basil or 1/4 cup chopped fresh basil
    • *5 tablespoon of oil for frying 

Directions

Chop the chicken breasts in half. Lightly sprinkle the 10 chicken pieces with dash of salt and pepper. Dredge the chicken pieces in the flour to coat lightly.

In a large saute pan, heat the oil on medium-high. Add the chicken pieces to the pan and quick fry until brown (see figure 1.). Transfer the chicken to a platter or plate and set aside. 

In large mixing bowl add the onion and garlic, wine, tomatoes, chicken broth, oregano, zucchini, mushrooms, capers and remaining salt and pepper, 1/2 tablespoon of basil, mix. See figure 2. 

Add the chicken pieces and mix. See figure 3. Transfer to a large roasting pan or roasting pot, arranging the chicken pieces towards the top. 

Cover with lid or tin foil and place in 350 degree oven for 45 minutes or until chicken is thoroughly cooked and tender. Arrange on empty serving platter or atop garlic mashed potato platter. To finish the dish, sprinkle with remaining basil. 

Creamy Garlic Mashed Potatoes

Mashed potatoes is just one of those comfort foods that I crave. When I give in to this craving I make sure it's well worth it. My favorite is garlic mash with bits of herbs (basil when serving with caccatorie or rosemary or tarragon when serving with roasted chicken, pork or beef). This recipe is great with a dab of butter or with you're favorite gravy. 

Ingredients: 

6 Large Russet Potatoes or 10 Red/Yukon Potatoes - your choice

1 1/2 teaspoon Dried Basil (if serving with pork, beef or roasted chicken - use rosemary or sage)

2/3 sticks of Butter

1/3 teaspoon of Salt

1/4 teaspoon of Black cracked pepper

3/4 cup milk or 1/2 cup milk & 1/3 cup half and half or heavy cream (the half and half and cream makes for a very rich and creamy mash potato.)

1 head of roasted garlic (see recipe)

Directions:

Boil the potatoes until soft when poked with a fork. Drain and peel skin off. I usually peel 75% of them, I like to leave some of the skin. Place potatoes in large mixing bowl. Pre-mash the potatoes with masher until the texture is workable with a hand or stand mixer. Add butter, salt, pepper, milk or cream and basil/herb, on medium setting, beat the potatoes. After about 1 - 2 minutes add the roasted garlic (figure 1.). 

Roasting Garlic

I usually roast a head of garlic whenever I'm roasting chicken or beef and use it as a spread on warm buttery bread, crackers or store it in a small jar with some olive oil for later use in recipes. I used to have a clay garlic roaster which worked fine but during one of my cleaning moods I threw it away. I have a small kitchen, which means every cooking instrument no matter how small counts as valuable space. . .alas the charred terracotta pot had to go away. Now I simply use tin foil which works just as well and the clean up is a snap. 

Ingredients: 

1 large head of garlic

1/2 teaspoon of olive oil (I like extra virgin)

Pinch of Kosher or Sea Salt

Pinch of fresh cracked pepper

Directions:

Peel off most of the outer skins of the garlic head, leaving only one layer of "skin." Cut the top end of the garlic head off to expose each garlic clove. Place garlic ontop of tin foil square. Drizzle 1/2 teaspoon of olive oil over the top, sprinkle with salt and pepper. See figure 1. Wrap the garlic up with the tin foil. Roast in oven at 350 degrees for approximately 40 - 50 minutes.