This is a spin on the classic and it was delicious! From the looks of things a friend of Grandma Joyce’s had the last name Cacciatore so I guess she had the right to add whatever twists she could dream up. I’ve made a few changes as well making the sauce a bit richer without much work and the canned mushrooms became fresh mushrooms. Why the change? Because fresh is always better! Ok, that’s just my opinion so you can do whatever you like. I just prefer the taste and the texture.

 

Chicken “Cacciatore”

3-4 chicken breasts

2 tbsp olive oil

1 tsp chopped parsley

1/2 stalk finely chopped celery

1 small onion, finely chopped

2 cloves garlic, chopped

2 bay leaves

1/2 cup dry white wine

1-2 cup sliced white mushrooms

2 tbsp water

salt and pepper

 

Season chicken with salt and pepper and place in preheated frying pan with olive oil. Brown on all sides over medium heat.*

Add parsley, celery, onion, garlic, bay leaves and additional salt and pepper to the pan. Let brown; stirring occasionally.

Add mushrooms and wine; cook until it is almost evaporated.

Add water. Cover and simmer for about 30 minutes, or until chicken is tender. Check at 15 minutes to  avoid overcooking.

 

*The secret here is to leave it alone. You want a great golden color that will come from not moving the chicken around much.

That’s the golden color you want. All of the juices in the pan will add extra flavor to the sauce.

Add all of the veggies…this is when your house starts to smell amazing!

Let the vegetables become translucent and a bit caramel colored on the edges.

Throw in the mushrooms…

…along with the wine.

Serve this over rice or even a bed of noodles, your pick!

 

How do you think this compares to the “real” thing?