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Last week when I wrote about chicken cacciatore, I invited my readers to submit their favorite recipe for the dish. Well, fellow blogger and cookbook author, Diane Darrow, who publishes “Another Year in Recipes,” an extremely informative and culinarily literate food blog, submitted her recipe.

It was for a Campanian version of the dish, which intrigued me for two reasons. First, it did not require browning the chicken, thus eliminating the dreaded cleanup associated with this process. Second, before any tomato is added, the chicken is infused with the flavors of a battuto, a mince of carrots, onion, and celery.

So last night I decided to make the recipe exactly as it was presented on Diane’s blog. I’m happy to report that it turned out perfectly, with succulent chicken napped in aromatic and savory sauce.

Since her recipe is richly illustrated, I chose to provide a link to it below and use only one photo of my finished dish. I strongly recommend trying this recipe as well as checking out Diane’s blog. Here is the link: Campanian Chicken alla Cacciatore.

Wine Pairing: Greco di Tufo, Sauvignon Blanc

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