Growing up, we had pasta about 3 nights a week.
Even today, if you ask me for my choice of carbohydrates for lunch or dinner-I would choose pasta over anything else. I know that that might not always be the case for my husband Nino, who was raised on rice for many of his meals, but he has adapted since being married to me, so everyone is happy. Thanks Babe!
This recipe is for my mom’s FAMOUS Chicken Cacciatore, or “Hunter’s Stew.”
1 medium white onion roughly chopped
1 medium red onion roughly chopped
1 large red bell pepper roughly chopped
1 large green bell pepper roughly chopped
2 containers of mushrooms chopped in quarters (Traditionally, we use fresh button mushrooms-but for this batch of sauce we used fresh shitake.)
1 whole chicken cleaned, washed, and cut into parts. (We made a very big batch so we used 1 1/2 chickens.)
2 cans of whole tomatoes (800 grams each)
(Mama had marinara sauce made already so we used this instead.)
Salt & Pepper, Dried Basil & Parsley
3 Chicken Bouillon Cubes
a cup or so of white wine
Spaghetti, Capelini, or Linguine
Here’s the tricky part-you don’t want to walk away from it at this point.
Bring the pot to a boil.
After it has been brought to a boil, lower the heat to a low setting. Simmer this on low heat for about 1 1/2 to 2 hours. Give it a gentle stir every now and then because you don’t want to break up the chicken, but you also don’t want for it to stick to the bottom.