Chicken Cacciatore

Mrs. Beyer of East Detroit asked for a Chicken Cacciatore recipe--that's an old favorite that uses tomatoes and garlic. With all the tomatoes in season, this is a good one to use them up. The traditional method for cooking chicken this way uses fryers cut up. I prefer boneless chicken breast because the cooking time is faster and there is not as much work wrestling with the bones. To feed two people, you'll need:

3 TB olive oil
12 oz. boneless breast 
1 cup chopped mushrooms
1/4           onion diced up
1/4 cup       red wine
1 cup         tomato puree
2 ea.         tomatoes diced up
1 TB          fresh garlic
1 TB          fresh chopped basil
to taste      salt and pepper

Heat the oil up in a saute pan until it is hot. Brown up the chicken breast in the hot oil, then add the mushrooms and onions and stir until the onions are clear. Strain off some of the olive oil, then add the red wine. Add the tomatoes and tomato puree, garlic and basil. Let simmer about ten minutes. Season with salt and pepper to taste.

An especially nice dish to serve on the side with Chicken Cacciatore is some pasta and fresh spinach tossed quickly in a saute pan with good olive oil and garlic. And as for wine, ordinarily you'd think white wine with chicken, but with this hearty garlicky-tomato sauce, I'd choose a fruity red from our own Leelanau Peninsula. L. Mawby makes it--Eric the Red. And as always, a good cook appreciates nature and what it has to offer.