Dickman Posted February 9 Share Posted February 9 I love to cook! One of my favorite dishes is my own version of chicken cacciatore, I thought I would share it here. Baked chicken breast, cut into pieces when cool Cooked Orzo 1 Jar pasta sauce 1 Jar of roasted red peppers 1) 8 oz can of mushrooms Chicken broth or stock Water Oregano After cooking the chicken and orzo, I add them to a large saucepot. Then all of the ingredients go into the pot, I sometimes add things like parsley, chicken bouillon, cooked sliced up Italian sausage. I let it all simmer for a bit on medium, and it's done! I don't always measure stuff. I usually just put in whatever amounts that I want. If I make a larger batch I have leftovers that I can either have the next day or freeze. I don't make it often because there is a lot of work, but when I do, I always enjoy it! + Pensant, Redwine56 and + bashful 2 1 Link to comment Share on other sites More sharing options...
MikeBiDude Posted February 9 Share Posted February 9 Even better with rabbit. I don’t use “jar” or “can” of anything! Fresh tomato, pepper, etc. samhexum, + Pensant, Luv2play and 3 others 1 4 1 Link to comment Share on other sites More sharing options...
samhexum Posted February 10 Share Posted February 10 17 minutes ago, MikeBiDude said: Even better with rabbit. jeezifonly, Luv2play and pubic_assistance 3 Link to comment Share on other sites More sharing options...
BSR Posted February 10 Share Posted February 10 13 hours ago, MikeBiDude said: Even better with rabbit. I don’t use “jar” or “can” of anything! Fresh tomato, pepper, etc. I think the original recipe used rabbit (hunters shoot rabbit, not chicken). We Americans just switched in chicken because because chicken is cheap and available everywhere in the US whereas rabbit quite the opposite. In pretty much any chicken recipe, you can sub in rabbit and get a far richer, yummier dish. Sorry, Bugs. MikeBiDude, pubic_assistance, samhexum and 1 other 1 2 1 Link to comment Share on other sites More sharing options...
pubic_assistance Posted February 10 Share Posted February 10 (edited) 15 hours ago, Dickman said: .....all of the ingredients go into the pot......I don't always measure stuff. I don't make it often because there is a lot of work, I'm guessing you don't cook often if this "recipe" seems like a lot of work. This is the sort if thing I would make if I were in a hurry. A "jar of pasta sauce" ?? Haven't done that shortcut since college. Curious that you use roasted red pepper instead of fresh. The slight crunch of fresh peppers always seemed essential to a cacciatore. Thanks for sharing. Edited February 10 by pubic_assistance grammar + bashful and MikeBiDude 1 1 Link to comment Share on other sites More sharing options...
Rudynate Posted February 10 Share Posted February 10 21 hours ago, Dickman said: I love to cook! One of my favorite dishes is my own version of chicken cacciatore, I thought I would share it here. Baked chicken breast, cut into pieces when cool Cooked Orzo 1 Jar pasta sauce 1 Jar of roasted red peppers 1) 8 oz can of mushrooms Chicken broth or stock Water Oregano After cooking the chicken and orzo, I add them to a large saucepot. Then all of the ingredients go into the pot, I sometimes add things like parsley, chicken bouillon, cooked sliced up Italian sausage. I let it all simmer for a bit on medium, and it's done! I don't always measure stuff. I usually just put in whatever amounts that I want. If I make a larger batch I have leftovers that I can either have the next day or freeze. I don't make it often because there is a lot of work, but when I do, I always enjoy it! I would sautee the chicken breasts and use the pan drippings to flavor the sauce and only add the sauteed chicken at the very end to keep it from overcooking. Luv2play, + Pensant, pubic_assistance and 2 others 2 2 1 Link to comment Share on other sites More sharing options...
Rudynate Posted February 10 Share Posted February 10 6 hours ago, BSR said: I think the original recipe used rabbit (hunters shoot rabbit, not chicken). We Americans just switched in chicken because because chicken is cheap and available everywhere in the US whereas rabbit quite the opposite. In pretty much any chicken recipe, you can sub in rabbit and get a far richer, yummier dish. Sorry, Bugs. "Cacciatore" is Italian for "hunter." Hunter-style means a dish made wit hunter sauce - no matter the country hunter sauce has mushrooms. In France, sauce chasseur is made with brown sauce and mushrooms. In Germany, Jaeger sauce is made brown sauce, mushrooms, usually bacon. In Italy, cacciatore sauce is made from tomato, onion, bell pepper and mushroom. pubic_assistance, Luv2play, + bashful and 3 others 5 1 Link to comment Share on other sites More sharing options...
TelaramundItaly Posted February 11 Share Posted February 11 Italian "Pollo alla cacciatoraA" has many regional variations, the classical has no bell peppers nor mushrooms, just canned tomatoes, garlic, onions, carrots, red wine and parsley, but almost every family has her own recipe MikeBiDude, BSR, + Pensant and 1 other 3 1 Link to comment Share on other sites More sharing options...
+ azdr0710 Posted March 20 Share Posted March 20 for the freshest chicken...... MikeBiDude, + bashful, samhexum and 1 other 1 1 2 Link to comment Share on other sites More sharing options...
+ nycman Posted March 20 Share Posted March 20 10 hours ago, Buzzeryn said: I'm all about those hearty, flavorful dishes that you can just throw together and let simmer. Plus, the flexibility to adjust ingredients based on what's on hand is a total lifesaver. Have you ever named your chickens? You joined a website about male escorts 14 hours ago…… to tell us this? pubic_assistance, + azdr0710 and mike carey 1 2 Link to comment Share on other sites More sharing options...
Redwine56 Posted March 21 Share Posted March 21 On 3/20/2024 at 5:26 AM, nycman said: You joined a website about male escorts 14 hours ago…… to tell us this? You just never know what you're getting into. + azdr0710 and + Pensant 1 1 Link to comment Share on other sites More sharing options...
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