Chicken Thighs

Chicken Cacciatore

A recipe also known as Hunter's Chicken.

Serves 3-4 people over egg noodles or rice.

• 2 lbs boneless chicken thighs
• 1/3 cup flour
• 1 tsp salt
• 1 tsp pepper
• olive oil
• button or portobello mushrooms (1 cup sliced)
• 1 large onion, chopped
• 1 clove garlic, finely minced
• 1/3 cup flour
• 1/3 cup tomato sauce
• 1/2 cup red or white wine
• 1 cup chicken stock
• 2 bay leaves
• oregano and basil 

1. Chop chicken into 1 x 3 inch pieces
2. Toss chicken pieces in a mixing bowl with flour, salt, pepper.
3. Pour olive oil to cover the base of a deep skillet or large pot, heat.
4. Add onion to hot oil and stir till soft and translucent, add garlic and more oil if needed.
5. Add floured chicken and brown the meat, turning meat to cook evenly.
6. Stir in tomato sauce, then stock and wine.
7. Add dried bay leaves and oregano and basil (if using dry herbs).
8. Cover and simmer on low heat for 50 minutes.
9. Add mushrooms and turn up heat if necessary to cook.
10. Season with oregano and basil (if using fresh herbs) and more salt and pepper to taste.

Chicken Chausseur

 I think I first made this recipe in the original 1960's kitchen of our first home on Bamber Court. Most of the limited counter space was taken up by a built-in bucket that I think was supposed to be one of the first-ever automatic dishwashers, which no longer worked. I did most of my cooking prep on an old wooden table that was once in my grandmother's cottage, with a cat or two winding around my legs. The recipe might have come from Homemaker's Magazine, because it was delivered free to our house. I used water in this recipe instead of wine, but it still tasted so good.

Serves four with small boiled potatoes and steamed carrots, or rice, or noodles.

When doubling or tripling the recipe, save time by using chicken drumettes and chicken thighs.

• 1/4 cup flour
• 1 tsp salt
• 1/4 tsp oregano
• 1/4 tsp black pepper
• 8 pieces dark chicken meat (4 whole chicken legs cut into drumsticks and thighs) 
• 3 tbsp margarine or butter
• 2 chicken bouillion cubes dissolved in 2/3 cup boiling water
• 1 tbsp fresh lemon juice
• 1/2 cup chopped onion
• 1 cup sliced mushrooms sauteed in butter
• 2 large ripe diced tomatoes
• 1 tsp sugar (omit if tomatoes are vine-ripe)
• 1/4 cup water

1. Combine flour, salt, oregano and pepper.
2. Set aside 1 tbsp. of this flour mixture.
3. Put the rest in a plastic bag or large shallow dish and use the flour mixture to coat the chicken pieces.
4. Melt margarine or butter in a frying pan and brown the floured chicken pieces.
5. Combine the dissolved chicken bouillon cubes and lemon juice.
6. Pour over chicken in the pan.
7. Add chopped onion.
8. Bring to a boil.
9. Reduce heat and cover to simmer about 40-45 minutes.
10. Remove chicken pieces with a slotted spoon, place in an oven-proof dish and keep warm in the oven. To the juices in the pan, add the mushrooms, tomatoes and sugar (optional), and a splash of white wine.
11. Cook for 5 minutes.
12. With a whisk in a measuring cup or small bowl, combine the reserved tbsp. of flour with the 1/4 cup water. Add to the sauce, cook and stir till thickened. 
13. Return chicken to the sauce, heat through.