Erik’s Chicken Cacciatore
- 4-6 chicken thighs
- 10-16 ounces pasta of choice (linguine, fettucine, or spaghetti)
- 2 14-ounce cans of diced fire roasted tomatoes
- 4 cloves garlic
- ½ yellow onion
- 1 tomato
- Garlic salt with parsley
- Ground black pepper
- Olive oil (or canola)
- Shredded mozzarella or Parmesan cheese for garnish
- Basil seasoning or fresh leaves for garnish
- Season the chicken thighs with the garlic salt, parsley, and black pepper.
- Dice the garlic cloves, fresh tomato, and onion and set aside for later.
- Heat up a large cast iron skillet on medium high and add enough oil to cover the bottom.
- Put in the chicken thighs skin side down first to brown for about 4 minutes.
- Turn the chicken and cook for another 4 minutes.
- Remove the chicken thighs and set aside.
- Add in the garlic, tomato, and onion to simmer for about 4 minutes to absorb the skillet juices.
- Return the chicken thighs skin-side-up to the skillet.
- Add in both cans of the fire roasted tomatoes.
- Turn the heat to low, cover, and simmer for 45 minutes.
- Cook pasta so that it’s done at the same time as chicken.
- Plate your pasta and cover with the chicken cacciatore, then garnish with cheese and fresh basil.
Cook Time: Prep for 15 minutes; cook for 1 hour
Makes: 4-6 servings
Chef: Erik Tracy
Family: Wife – I-Ju; Sons – Caelin (20) and Jarett (18)
Community: Rancho Peñasquitos
Hobbies and Interests: Barbecuing, cooking, gardening, hiking, and volunteering with the San Diego Tracking Team
Favorite Local Activity: Hiking at the Los Peñasquitos Canyon Preserve
About the Recipe: This is a great comfort dish for chilly or rainy evenings.
Get Published! Submit a recipe at www.92129magazine.com