#59(6) new pasta: chicken cacciatore pasta


This recipe is from a book that is not a cookbook. It’s unusual to find recipes in hidden inside fiction, but that’s what Karin did with Making up for Lost Time, one of my favourite romances of hers. There are other recipes in there I will try, and I really really would like to have a copy of that From the Waterview cookbook that Jamie Onassis wrote.

This is a lighter version of the traditional chicken cacciatore, and like many traditional dishes each cook will do it differently. I diced the vegetables quite large, and kept the sauce thin. I froze the sauce after cooking, to add to the chicken when I was ready to make the dish.

For the cacciatore sauce:

3 oz jar marinated artichoke hearts
3 cloves garlic
1 onion, chopped
4 carrots, diced
4 stalks celery, diced
2 red peppers, diced
8oz mushrooms, diced
large can plum tomato
oregano, basil

drain artichokes, keeping the liquid
cook carrots in artichoke juice until soft
add garlic, onions, celery, peppers and mushrooms and heat until cooked
add a little red wine to deglaze
add remaining ingredients and simmer for about 1 hour, adding water if too thick

The chicken was baked separately, adding the sauce about 15mins from the end. I served it with rigatoni, perfect for soaking up the sauce.