I noticed that I hadn’t posted anything since February. That’s never a good thing. I guess I will try to eat better and post again.

We’ve been working on a recipe inspired by a chicken cacciatore recipe. We found it in the latest Food and Wine magazine. The recipe calls for a whole chicken. We decide on chicken thighs. My problem with chicken thighs is that the ones you buy in a package are enormous. At least 8 oz. each. They must have come from a pretty large chicken. The flavor is livery. I am going to have to find a better chicken thigh source.

John makes a red wine butter and puts it under the skin. He seasons the thighs and sets them aside.

The seasoned thighs await the next step

In the meantime I cut up fennel, peppedew peppers, mini bell peppers, tomatoes, pearl onions, a fresno chile, and some garlic. I toss this all in a baking dish with some oregano, olive oil and salt and pepper.

Vegetables for chicken cacciatore

John puts the chicken on top and we roast on convect at 400 degrees for 40 minutes. We serve it with some polenta but it is just as good on pasta. We are happy with our new chicken dinner with the exception of the quality of the chicken. Surely this a problem that can be fixed.

Chicken thigh with cacciatore sauce over polenta