Chicken Cacciatore

This is an old Italian dish called “hunters stew.” I think it is better to think of this as “hobbit’s stew,” instead.

When I think of a hunter’s stew, I think of using meat that you have just hunted.  Venison, elk, even beef.

I really don’t think you are going to hunt chickens.

But a hobbit’s stew makes sense: very basic ingredients, good flavors, lots of herbs, nice chunks of meat.

So, that’s my take on it.

Ingredients:

  • A bunch of chicken pieces.  I’d go for thighs and drumsticks for this recipe.
  • 2 cans organic stewed tomatoes
  • 1 chopped yellow onion
  • 1 diced red bell pepper
  • 8 crushed cloves of garlic (or more….)
  • 1 package of sliced mushrooms
  • 1 bay leaf
  • oregano, basil, parsley
  • kosher salt
  • fresh ground black pepper

Pressure Cooker:

  1. Place the chicken in the pressure cooker and saute the pieces for 3 minutes on each side
  2. Add 5 cups of water
  3. Cook on high for 25 minutes
  4. Drain the stock and then add the tomatoes, onion, bell pepper, bay leaf, mushrooms and spices
  5. Cook on low for 4 minutes
  6. Serve over rice or gluten free pasta

Oven:

  1. Place the chicken into a large baking dish and sprinkle with all the spices and seasonings
  2. Add the bay leaf, tomatoes, bell pepper and onion
  3. Cook at 350F for 45 minutes
  4. Add the mushrooms and mix them into the sauce
  5. Continue baking for another 10-15 minutes
  6. Serve over rice or gluten free pasta
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