You don’t have to save this for a cold winter’s night.
This was one of the first classic Italian dishes I use to cook as a newlywed and that’s been over 45 years ago. The recipe I originally used came from my Betty Crocker Cook Book For Two and I use to serve it over some type of pasta. The other night when I made this for friends I did a whipped cauliflower dish that had some cream cheese, butter, parsnips and Parmesan cheese all mixed up to a delicious goodness.
Normally, I think of chicken cacciatore as a comforting winter dish but it IS Fall so why not cook something that fits the season. Here in Texas I can’t wait for a breathtaking cold day to make a dish like this because it may never come. When I think of comfort food I think of dishes like this that are slow braised and cooks leisurely in my purple Le Crueset Dutch oven. I decided to do some of the initial cooking on the stove top but wanted to finish it off slowly in the oven so the house fills with Italian aromas so good you think some Italian grandmother was standing right beside you making the dish telling you to add a pinch of this or that; and the biggest reason for finishing in the oven was I wanted to get my stovetop cleaned back up before company arrived.
The mushrooms in this dish are a new addition and I chose to use bone-in chicken thighs where I use to buy a whole cut-up chicken. I used half boneless thighs because of a friend who hates bones in anything even though I keep trying to convince him that anything cooked on a bone will have more flavor. So his thighs benefited from the bone-in thighs that cooked right along with all those boneless pieces of meat.