Lunch Lady Chicken Cacciatore
Hey there everyone! This is Michael Gillan Maxwell, the Lunch Laddy coming to you from La Trattoria della Lunch Lady to bring you a sizzling new recipe from The Lunch Lady Cookbook. Today’s recipe is a spin-off from a venerable Italian country cooking classic ~ Chicken Cacciatore. Original cacciatore recipes descended from a hunter’s stew made from fresh game and fresh seasonal herbs and veggies. Rabbit, wild onion, carrots, tomatoes and herbs were often the foundation for this dish, which was cooked over an open fire. Fire roasted wild rabbit is not exactly a staple in most American public school cafeterias these days, but I think you will like this variation on that theme, and you won’t have to go traipsing through the under brush like Elmer Fudd chasing “that silly wabbit.” It’s also mindlessly simple. Big plus point.
So ~ without further adieu ~ I present to you:
Lunch Lady Chicken Cacciatore
6 Boneless, Skinless Chicken Thighs
1 16 oz. Can Diced Tomatoes with Basil, Garlic and Oregano
1 Spanish Onion – Sliced
2 Fresh Plum Tomatoes – Diced
1 Fresh Red Pepper
1 or 2 Cloves Fresh Garlic – Minced
Basil ~ Fresh (If you got it) otherwise Freeze-dried will have to do, I suppose)
Freshly Ground Sea Salt
Freshly Ground Black Pepper ~ although one of my close friends is allergic
~ you know who you are ~ so I won’t be using black pepper if you are amongst my guests!
- Slice, dice, mince, shred, tear, bend, spindle and mutilate fresh veggies, herbs and cheese.
- Drain liquid from canned tomatoes into casserole dish.
- Lay chicken breasts in there all nice and cozy. Squeeze ‘em in there, snug as a bug in a rug.
- Season liberally. Don’t mince words and don’t be shy with the minced garlic. How much is too much? There’s no such thing as too much. It should be enough to repel an attack by a vampire. (Or a blind date that’s going badly)
- Lay in the sliced and diced onion and tomatoes.
- Add the canned diced tomatoes, spread evenly.
- If you’re using fresh basil, tear and sprinkle over mixture.
- Top with freshly shredded parmesan cheese.
- Cover and bake at 350 for 60 minutes. Let rest for 10 minutes.
- Serve over pasta or rice. I used Tri-colored fusilli for it’s festive appearance.
Guitar freak that I am, the muse dictated that I create a “John Fahey” Pandora Station for this occasion. John Fahey is an acoustic guitar god. He is kind of the grand daddy of acoustic guitar finger picking. The station features lush and pristine 6 and 12 string acoustic guitar solo playing from such masters as Leo Kottke, Norman Blake, Martin Simpson, Bert Jancsh and many others. There’s even some chicken pickin’ Tele playing from the late, great Roy Buchanan.
Cosme Palacio y Hermanos Rioja Reserva
To tell you the truth, I haven’t actually tasted this yet, but I have two bottles that are calling my name. It got a monster rating from Wine spectator, it’s very affordable, and looks and sounds totally munch-able. A good Spanish Rioja is hard to beat. My Spanish friends tell me you can drink a good Rioja all day long. Sounds like that makes for an early night though. It goes down smooth and has an earthy quality, like a good French Rhone. As a friend of mine once said: “ A good Rhone should taste like dirt!” If that’s not a good selling point, I don’t know what is!
In closing, all that’s left to be said is Mangia! Mangia! Mangia!
April 21, 2012 at 12:48 pm
Haha, this made me crack up: “friend of mine once said: “ A good Rhone should taste like dirt!” If that’s not a good selling point, I don’t know what is!” I have heard that before too. This dish looks delish!
April 22, 2012 at 3:15 pm
Hi Jules! Thank you so much for reading and dropping by to leave such a warm and generous comment! I’m trapped in Cleveland by a huge impending spring snowstorm descending on my route home. Maybe a story or a recipe will come out of this!