Sunday, August 22, 2010

Sunday Dinner - 08/22/2010

If you read this post every week, you've probably think my family is obsessed with tomatoes. Well, we are. We eat tomato something 6-7 times a week. My oldest might choose tomatoes over candy. (Seriously, it'd be a toss up for her.) So here's another version of tomato sauce with a meat.

I'm partial to this recipe. This is one of the first big girl recipe I taught myself. In fact, I remember the first time I made it. Didn't turn out too shabby that first time. The cacciatore is easy to make, doubles well, and freezes beautifully.

Chicken Cacciatore (8 servings; 4.5pts)
4-5lbs chicken thighs
2tbsp olive oil
1 onion, chopped 
2 bell peppers, chopped
2 cloves of garlic, minced
3.5 cups (28oz can) pureed tomatoes
3cups tomato sauce
1cup red wine
2 celery ribs
6 mushrooms, sliced
1tsp black pepper
1tsp salt
2tbsp parsley
2tbsp basil
2tbsp oregano
3 bay leaves

1tsp thyme

Trim skin and fat from chicken. In a large heavy-bottomed pot, heat oil over med-high heat. Saute chicken until both sides are browned.

Add onion, bell pepper, and garlic. Brown lightly. Add celery, tomatoes, tomato sauce, mushrooms, and seasonings.

Simmer on med-low for 45mins, at minimum. (More is better.) Add wine 5mins before serving.
Serve over pasta (extra points).

 We ate the chicken cacciatore with a fruit salad. Dinner was tasty and healthy.

If you have any question/comments about this recipe, pls leave me a comment or email at megmehell at yahoo dot com.

I hope you enjoy this dinner as much as I did. What did y'all have for dinner? 


Christina said...

Yum! I thawed out a portion of that red tomato sauce I made using your recipe today and toss it with some pasta and a side of shrimps today.
Love the pasta sauce.