My World Famous Easy Chicken Cacciatore;
1 chicken
8-ox pancetta
1 Onion
3-4 cloves garlic
1/2 bottle Marsala
Herbs
1 large can crushed tomatoes
Cut up chicken, dredge, and slowly brown in olive oil (I like to over-do the chicken...)
In a larger dutch oven, sauté the onion and garlic with the pancetta.
Add the chicken to the onion/pancetta and mix. Put the lid on the thing, and lower heat. Let it go for a few minutes.
Add the Marsala, and simmer for a bit.
Add the tomatoes, herbs, and maybe a bay leaf. Cover and simmer. When done, let stand for a while, then serve over pasta, spooning on some of the sauce. Add some parmasean (sp?). Green beans and a bottle of Chianti, and enjoy. Gets better the next day, too... (I WANT THIS RIGHT NOW)
Sounds very good and I like the pancetta.
This is the recipe I use. I like the addition of green and red bell peppers, mushrooms and Kalamata olives. I also add a bit of red wine, and I don’t like drumsticks, so I use all chicken thighs, bone in but trim off some of the fatty skin. And I add some fresh green beans and carrots, bay leaf and fresh thyme and rosemary and a dash of smoked paprika.