I love the autumn season for baking and cooking. No offense to light pasta dishes and leafy greens of summer, but hearty comfort foods are what I live for. Thank you to everyone who shared with me their favorite comfort foods on our Facebook page. In the coming weeks, I will be sharing my versions of Macaroni and Cheese, Beef and Vegetable Soup, and Beef Roast.
Today, I am making my mother’s classic chicken cacciatore recipe. My mother would always serve this over a hot bed of polenta. I forgot to pick up polenta, so I served it with corn bread muffins.
Classic Chicken Cacciatore
- 1 Zweber Farms Chicken cut into 6 pieces
- 1 small eggplant sliced and soaked in saltwater
- 4 medium tomatoes, diced
- 1 small can of tomato sauce
- 1 can of olives
- 1 onion sliced (I slice it big because Tim hates onions)
- 2 bay leaves
- 2 teaspoons dried oregano
- Salt and Pepper
Spray a 15×11 cooking pan (glass or ceramic) with nonstick cooking spray or oil. Place the chicken pieces in the pan and sprinkle with salt and pepper.
Mix the rest of the ingredients in the large bowl. Pour the tomato mixture over the chicken.
Cover the pan and bake at 350 degrees for 45 minutes to one hour. Start checking for doneness at 45 minutes. Chicken is done when it’s internal temps reach 175 and the juices run clear.
To brown the chicken, broil for 3-5 minutes 6 inches from the heating element.