My Mother's Chicken Cacciatore

That she found in Craig Claiborne's New York Times Cookbook...

This is not only my favourite Cacciatore recipe, it is my favourite way to eat chicken and spaghetti; even though Tyler makes a killer chicken parmesan. It is my mother's secret weapon in her culinary arsenal; and she would often entertain with it. Inevitably, she would rather proudly confide to her guests that the recipe contained vast quantities of alcohol. But don't worry, it boils off during cooking; and you can omit it; but then...

4 pounds chicken, bone in thighs and breasts

1/4 to 1/2 cup all purpose flour for dredging

1/4 cup evoo

2 tbs. shallots, finely chopped

2 cloves of garlic

1/4 cup tomato paste

1/2 cup dry white wine, my mother always used Chablis

1 tsp. salt

1/4 tsp. freshly cracked black pepper

3/4 cup chicken stock

1/2 of a bay leaf

1/8 tsp. dried thyme OR 3 sprigs fresh

1/8 tsp. dried marjoram

1/2 to 1 cup mushrooms, preferably crimini or baby bellas

1/4 cup Brandy

Begin by dredging the chicken in flour and setting it aside. Pour the olive oil into a skillet large enough to accomodate the chicken - you should also have a lid for this skillet. Heat the oil to medium high and begin by browning the chicken. Remove the chicken and add the mushrooms. Again, the mushrooms should be added on a high heat for a good carmelization, so if you don't hear a good sizzle when they are added, raise your temperature. You may also need to add more oil as the mushrooms love to soak it up. When the mushrooms are carmelized with the heat at medium to medium high add the onions and sweat until translucent. Add the garlic at this point. I usually don't chop garlic because it will burn more easily if it is smaller - and burnt garlic is terribly bitter. I will peel the garlic and then crush it under the side of my knife so it breaks open. Once you smell the garlic, add the tomato paste and let it cook for thirty seconds to a minute. At this point add the wine and scrape up the brown bits clinging to the pan. The wine will evaporate. When there seems to be only one or two tablespoons remaining add the rest of the ingredients, return the chicken to the pan, bring the pan to a slow simmer, cover and cook until the chicken is finished 45 to 60 minutes. I prefer a runny sauce and have, at times, cooked the cacciatore with too much heat thereby thickening the sauce. If this happens you can add water or chicken broth, but taste the sauce for saltiness and adjust. This recipe is best served alongside spaghetti dressed with olive oil.

My brother, Sean, recommended I make wine parings for the recipes I list, but I have to admit that he is much better at something like that than I am. Perhaps he'll contribute and I can post it here. But for now I'll tell you that we had a Toad Hollow, Paso Robles red table wine with our dinner that we enjoyed very much.