The secret to my chicken cacciatore is pan frying the thighs to a golden brown; then simmering them in the rustic tomato sauce until the meat is almost ready to fall off the bone.
1 pound spaghetti, 8 chicken thighs, 1/4 cup butter flavored shortening, 1/2 cup yellow onions, chopped, 2 celery stalks, sliced, 1/4 cup red bell pepper, chopped, 1 cup white mushrooms, sliced, 1 teaspoon dried rosemary, 1 teaspoon dried basil, 1 tablespoon dried parsley, 1 teaspoon dried oregano, 1 teaspoon dried oregano, 2 1/2 teaspoons minced garlic, 2 tablespoons tomato paste, 1 (17 oz.) can diced tomatoes, crushed, 1/4 cup white wine, 1 cup chicken stock, 3 tablespoons capers, drained, 3 tablespoons, 1/4 cup green and black olives, grated Parmesan cheese
Cook the spaghetti according to the package directions, do not rinse, drain, and set aside. Get out a skillet add the shortening, while the shortening in melting liberal season the chicken thighs with salt and pepper. When the oil temperature is around 350 degrees, add the thighs skin side down. Fry the chicken until its a golden brown on both sides. Remove from the skillet, set aside. Add the vegetables to the skillet, saute until the onions are translucent. Add the tomato paste, diced tomatoes, wine, stock, capers, olives garlic and dry seasonings, mix well. Turn the heat up to high bring to a boil. Reduce the heat to a simmer, cover the pot cook for 5-minutes. Add the chicken to the pot, cover and cook another 30-40 minutes or until the chicken is tender and about to fall off the bones.
Get out a platter, arrange the spaghetti around the edges of the platter. Dump the sauce in the center of the platter. Sprinkle the cheese on top of the cheese. Serve this delicious dish with Ceaser salad, don’t forget the anchovies, toasted garlic bread and a tall flute of the same white wine you cooked with.