I’ll be honest – I don’t know what ‘Cacciatore’ is – sounds gourmet though, doesn’t it?
While my version is certainly not gourmet, I’ve made it twice and have really been enjoying it, so I am putting it here so I can remember – and of course, if any of you out there dare to try it (or have a tip to improve it), feel free to do so.
- 6 chicken thighs
- 1 bottle Whole Foods 365 Organic Mushroom Marinara Sauce
- 2 cups fresh grated romano cheese
- 1 large onion, chopped
- a dozen shakes of the canned grated italian cheese
- pinch cayenne pepper
- pinch garlic powder
- pinch oregano
- The canned grated cheese, from a food-quality standpoint, can range from so-so to awful. Check the ingredients – try to find the ones that are actually cheese as opposed to the ones that are cheese-flavored God-Knows-What. Or leave it out.
- The Whole Foods Organic Mushroom Marinara is about the lowest carb pasta sauce I can find without resorting to the prohibitively expensive Rao’s pasta sauce. Rao’s is good, but the Whole Foods is good enough.
- I’ve been adding the sauce to the fry pan, which has been adding a slightly burnt ‘note’ to the sauce flavor. If that’s not you’re thing, warm the sauce in a separate pot, then transfer the chicken to that pot after done frying.
- I don’t know how to fry chicken to save my life. It sticks to the pan, and pulls the skin off – and I undercooked it once, necessitating giving it a ride in the microwave for a few minutes to be sure I wasn’t eating chicken tartar. Perhaps I should bake it?
- Despite the chicken-frying fiasco, covering the cooked chicken in sauce hides a multitude of sins – no one will know how badly you screwed it up.