What makes chicken cacciatore, exactly? And how is it different than a spezzatino, or a coq au vin for that matter? These are questions I don’t really care to research in depth tonight, but I do know that what I made contains neither garlic nor mushrooms, two ingredients found in many cacciatore recipes I’ve seen. It also contains neither the celery nor lardons found in coq au vin. So what does it contain, and what should I call it?
Pollo di domenica sera
Chop carrots and onion, and lots of fresh herbs (rosemary, parsley, thyme, basil, sage, oregano).
Quarter some red potato, the neck of a butternut squash, and a large summer tomato.
Cut up chicken breasts, leaving the bone (and wonder why you didn’t buy the more flavorful dark meat).
Get out your brand-spanking-new enamel cast iron dutch oven, curse its weight and vow to return to weight training at least twice a week.
Add some olive oil to the dutch oven heating at medium on the stovetop.
Brown the chicken several miniutes, remove it from the pan, and add the carrots, onion and herbs for a bit.
Add half a bottle of white wine and some chicken broth. Remind yourself to buy some white wine for the next impromptu risotto.
Return the chicken to the pan, and add the tomato, potato and squash.
Add some salt and pepper, cover and bake in a 400 oven for an hour or so.
Feel comforted by the smells, recall dinner parties past, and anticipate tomorrow’s lunch.
Charge BOTH of your camera batteries, already. Geeze!