"Cacciatore" literally means "Hunter". Taking simple, humble ingredients (including those mushrooms that seasoned hunters might find in the woods) and stewing them into a flavorful, tender stew makes for a quick and easy recipe. Some wine adds flavor, and capers add interest. When using boneless, skinless chicken thighs, a brine makes it extra tasty, although the traditional method of using the whole chicken (bones and all) will yield a most flavorful dish. What a comfort food! Serves 3-4.

Ingredients:

• 4 lb. chicken thighs, boneless, skinless, or one whole fryer, cut up
• 1 TBS. sugar
• 1 TBS. salt
• 1 TBS. Italian Herbs
• Olive oil (for grilling veggies)
  
• 8-12 oz. pasta
• 1 onion
• 2 carrots
• 1 green pepper
• 8 oz. mushrooms
  
• 28 oz. can tomato pieces (large chunks, drained)
• 1 c. chicken stock (use some of cooking juices from cooking the chicken, also)
• 1 c. white wine (or red wine, for traditional)1 small jar (2-3 oz. or so.) capers
• 1/2 TBS. minced, fresh garlic

A day ahead, prepare brine for the chicken by bringing to a boil: > 2 c. water

Turn off heat, add: > 1 TBS. Italian Herbs > 1 TBS. salt > 1 TBS. sugar

Add to mix, refrigerating until completely cooled: > 2 c. cold water

When brine has cooled, add: > 4 lb. boneless chicken thighs, or one cut-up fryer

Refrigerate chicken in the brine overnight.

To prepare dish, pour off brine and bake chicken in 350 degree oven for 40 minutes, until done. Meanwhile, make broth, boiling the liquid until reduced by about half: > 1 c. chicken stock > 1 c. white wine (or red if preferred)

Also, prepare the vegetables. In iron skillet, cook until tender: > 2 carrots, peeled, sliced into rounds > 1 onion, diced coarse > a splash of olive oil

For tastiest, sweetest veggies, add a few tablespoons of water to the pan while they cook, which will eventually evaporate, but which will help them to cook in the meantime.

When water's evaporated and carrot/onions are tender, add to the pan and grill: > 1 green pepper, diced coarse

Add the peppers/carrot/onion to a stewing pot; also add: > 28 oz. canned tomato chunks, drained > any chicken broth accumulated from cooking the chicken > reduced broth > 1/2 TBS. minced, fresh garlic

In the skillet, grill the mushrooms (being careful not to crowd them, as then they steam and don't brown properly). Grill in batches if necessary: > 8 oz. mushrooms, sliced

Bring the vegetables up to a boil, simmering until of a sauce-like consistency. Finally, add: > small jar of capers, drained > fresh herbs, if desired (thyme, rosemary, parsley, and oregano are all good choices) > the chicken pieces

Add salt if necessary. Serve over pasta.