Chicken breasts and thighs have always been a staple in my household, but lately I've been doing some serious wallet-watching, and I've discovered that the best bang for your buck lies with the purchase of whole chickens.
So today, I'll pick up a couple chickens to make a classic poultry dish, chicken cacciatore, which uses every piece of the bird. Cacciatore means "hunter" in Italian, and protein prepared in this style is simmered in a sauce of mushrooms, onions, tomatoes, and herbs until succulent. Dying to try out the flavors for yourself? Then read more.
1-1/2 pounds plum tomatoes, coarsely chopped (scant 4 cups) Serves 6.
8 ounces crimini (baby bella) mushrooms
1 very large red onion, thinly sliced (about 3 cups)
5 tablespoons olive oil, divided
2 tablespoons Sherry wine vinegar
1 4-1/2 to 4-3/4 pound chicken, cut into 8 pieces, excess fat trimmed
1-1/2 tablespoons chopped fresh rosemary, divided
1/2 cup dry red wine
1 14-1/2-ounce can diced tomatoes in juice
1 cup low-salt chicken broth
1/3 cup thinly sliced basil, divided
2 tablespoons drained capers, divided
12 ounces gemelli or penne, freshly cooked
1-1/2 pounds plum tomatoes, coarsely chopped (scant 4 cups)