January 27, 2007
Chicken Cacciatore With Spagetti in Garlic Sauce
Tonight I tried something a little different. The last few weeks I have tried to serve everything simultaneously. This week I made courses. In other words, I served the Spaghetti in Garlic Sauce first and then followed that with the Chicken Cacciatore.
Sadly the better of the two dishes was the Spaghetti. Both my wife and I loved this dish. The beauty of this dish is that it takes less time to make the sauce than it does to cook the noodles. I doubt it took more than 15 minutes to make this course. Here is a picture of the first course:
The second course, and the main course, was Chicken Cacciatore. This recipe was a bit different than the recipe that I was familiar with. I was willing to give it a try though. The meal that I remember had a tomato paste topping that consisted on tomatoes, green peppers, onions, and mushrooms. This recipe had me making almost a stew like meal. Once I had the ingredients mixed together, I had the pot simmer for one hour to cook the chicken. I chose thighs as my chicken meat, and in hind sight I should have chosen breasts. While I am not a fan on white meat, in this meal it would have been a superior choice. My dislike of white meat stems from the dry nature of the meat. Had I chosen breast meat instead of thigh meat, I would have only simmered the meal for thirty minutes. I think this would have improved the meal.
The primary issue with the meal is that it tasted like a stew. All of the ingrediants blended together and nothing seemed to stick out. While I can accept for a stew, I do not want that for a meal of this nature. Oh well, it still tasted good, it just was not great. Here is a picture of the Chicken Cacciatore: