Finally, right?!  I mean, I only learned to make this…about a hundred years ago at the cooking class, but tonight’s the first night I’m going to give it a try on my own.  Should be delicious- it was in class!  But, then again, it was mainly made by the professionals…we’ll see if I can pull it off!

Update to follow later tonight!


Have “dredged” the chicken…oh, wish me luck on this- the entire thing, I mean!


So, despite my being terrified of this meal, it’s smelling amazing, and…well, looks like it did in class!  Yay (for following directions)! 😉

Adding the pepper, garlic, mushrooms, and onions- I used shallots, though.



Wow- this is fantastic!!  I highly recommend this, and suggest that, if this sounds good, for you to look at the recipe listed under the “Cooking Class” post.  So good!  I just served mine with fettucine, and…yum!!

Here’s the recipe:

Chicken Cacciatore


  • 1 (3 1/2- to 4-lb) chicken, cut into 8 serving pieces
  • 1 3/4 teaspoons table salt
  • 3/4 teaspoon black pepper
  • 2 tablespoons olive oil
  • 1 large onion, chopped
  • 1 green bell pepper, chopped
  • ½ pound sliced cremini mushrooms
  • ½ lb button mushrooms
  • ½ pound shitake mushrooms
  • 4 garlic cloves, chopped
  • 1/2 cup marsala
  • 1 (28-oz) can whole tomatoes in juice
  • 1/2 cup chicken stock
  • 1 cup flour


Pat chicken dry and sprinkle on all sides with 1 1/4 teaspoons salt and pepper.  Then place chicken if a bag with flower and shake til coated.  Heat oil in a deep 12-inch heavy skillet over moderately high heat, then brown chicken in 2 batches, turning over once, about 10 minutes per batch. Transfer chicken to a plate.

Reduce heat to moderate and add onion, bell pepper, mushrooms and garlic to skillet. Cook, stirring occasionally and scraping up any brown bits, until onion and garlic are golden, 8 to 10 minutes. Add wine and simmer, scraping up brown bits, until liquid is reduced by half, 1 to 2 minutes. Add tomatoes with their juice and simmer, breaking up tomatoes with a wooden spoon. Add chicken stock and nestle chicken pieces in sauce.

Simmer, loosely covered with foil, until chicken is cooked through, 35 to 45 minutes. Season with remaining 1/2 teaspoon salt.

Serve over spaghetti or penne pasta!