Honestly, I really do not eat leftovers in the exact same form on the second night very many times. I try to do my best to reinvent the previous night's ingredients so that neither I, nor regular readers, get bored with the same dishes. However, as we know, rules are meant to be broken. Therefore, here is night 2 of Chicken Cacciatore served over pasta with a fresh shaving of parmesan cheese. Truth be told, this truly tasty time tested classic was even better the second night. So, sometimes, plain old unadorned leftovers are a perfectly delightful.
Amy's Chicken Cacciatore
chicken pieces, bone-in (you can use any pieces you prefer)
3 cloves garlic, minced
1/2 onion, large dice
1 red bell pepper, large dice
3/4 cup white wine
1 large can whole Italian tomatoes (best quality)
1/2 teaspoon red pepper flakes
1 teaspoon dried oregano (not sure if it's authentic, but I'm an oregano addict)
1 teaspoon fresh rosemary, minced
Brown chicken pieces in a large skillet with high sides in butter and olive oil until well browned. Remove chicken pieces to a plate and reserve. Add onions, red bell pepper and garlic to the pan and cook for several minutes until softened. Add salt and pepper, oregano, red pepper flakes and rosemary. Stir to combine and cook until fragrant. Add wine and let reduce for about 5 minutes. Next, add tomatoes, breaking them up in pan. Return the chicken to the pan and bring it up to a boil. Put the lid on and reduce to a simmer. Let cook for about 30 minutes with the lid on and an additional 20 minutes without the lid. Serve hot over spaghetti with freshly grated Parmesan cheese.
That looks delicious and hearty!
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