A couple of weeks ago, we made some chicken cacciatore based on The Silver Spoon’s rabbit cacciatore recipe. It was wonderful.

2 tbsp butter
1 onion, chopped
1 stalk celery, finely chopped
1 carrot, finely chopped
1/3 cup prosciutto, chopped
1 chicken, quartered, skin removed
3/4 cup dry white wine
A few sprigs of thyme and oregano
1.5 cans small dice tomatoes
Salt and Pepper

Saute the prosciutto, onion, carrot and celery until soft, then brown the chicken. Add herbs, spices and wine, cover and cook for 20 minutes. Add tomatoes, reduce heat and simmer for 1 hour (or until the chicken is cooked through and tender). Then, either uncover and reduce the sauce, or add flour to thicken. We served it over some mascarpone herbed polenta. The tomato sauce was really lovely, and the polenta added a nice contrast.


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