Really Eating

Pioneer Woman Chicken Cacciatore

Posted in Recipes by Bethany on January 21, 2011

This recipe is a little more work than I’d usually spend on a weekday dinner, but we had invited some friends over for dinner on the MLK Jr. holiday, which would have given me more time to prep and cook without having to rush home from the office. Unfortunately, the guests had to cancel and we ended up ordering Domino’s pizza since I didn’t really feel like cooking after a long leisurely day of doing nothing.

Aside: I have to say that the new Domino’s pizza is pretty good! Even though it’s further than Pizza Hut from our apartment, I’d say that we’ll probably never order Pizza Hut again. Plus, the $5.99 for a medium 2 topping is such a crazy deal! We ended up buying two pizzas for $13- and it was QUICK!

Since I had bought all the ingredients for the recipe, I ended up making it the next night anyway, adjusting some of the quantities and knowing we’d eat the leftovers for lunch. Thankfully, it wasn’t actually as labor intensive as I had thought and Bryan and I both liked it. I don’t know if i LOVED it, but it definitely is a pretty dish that tastes good and would be perfect for company since you can prep a lot of it beforehand and then just pop it in the oven.

One complaint- I still haven’t figured out how to cook with Turmeric and not end up with stains everywhere (counters, dishes, wooden spoons, etc). Anyone have tips?

I’ve adjusted the ingredients/instructions below to what I actually used/did, but the original recipe is here: Pioneer Woman Chicken Cacciatore.


  • 3/4 pound Spaghetti
  • 4 Chicken Thighs (Skin On, Bone In)
  • Salt And Freshly Ground Black Pepper, To Taste
  • 1/3 cup All-purpose Flour
  • 2 Tablespoons Olive Oil
  • 1 Tablespoons Butter
  • 3/4 Large Onion, Sliced
  • 1 whole Red Bell Peppers, Cored And Sliced (not Too Thin)
  • 1 whole Green Bell Peppers, Cored And Sliced (not Too Thin)
  • 4 cloves Garlic, Diced
  • 12 ounces, Crimini Mushrooms, Sliced
  • ½ teaspoons Ground Thyme
  • ¼ teaspoons Turmeric
  • ½ teaspoons Kosher Salt
  • Red Pepper Flakes, Crushed, To Taste (optional)
  • 1/2 cup Dry White Wine
  • 1 can (14 Ounce) Whole Tomatoes (with Their Juice)
  • Chopped Flat Leaf Parsley
  • Parmesan Cheese, For Sprinkling


Preheat oven to 350 degrees (F).

Salt and pepper both sides of the pieces of chicken. Dredge chicken in flour. Heat olive oil and butter in Dutch oven on the stovetop over medium-high heat. Place chicken skin down in pan, four pieces at a time. Brown chicken on both sides, then remove to a clean plate. Note: Because I only used four chicken thighs, I didn’t discard any of the fat and only had to do one round of browning.

Add sliced onions and peppers, as well as the garlic. Stir around for 1 minute. Add mushrooms and stir around for 1 minute. Add thyme, turmeric, and salt. (And crushed red pepper flakes if you like things a little spicy.) Add extra black pepper to taste. Stir, then pour in wine. Allow to bubble.

Pour in canned tomatoes and stir to combine. Add chicken back into the pan, skin side up, without totally submerging the chicken. Place lid on the pot and put it into the oven for 45 minutes. Remove lid and increase heat to 375 degrees. Cook for an additional 15 minutes.

After increasing the heat, cook pasta according to package directions. Do not overcook! Drain and set aside. Multi-tasking is the way to go! This also means your pasta will be hot and freshly cooked when you combine it with the other ingredients.

Remove pan from the oven. Because I only cooked four chicken thighs and used a 14 oz instead of 28 oz can of tomatoes, there weren’t many juices for me to reduce. Instead, I just plated the pasta, topped it with veggies, chicken, and sauce, and for a final touch, added the parsley and Parmasean.


Really Eating, in LA

Posted in Personal by Bethany on January 20, 2011

On a whim, I decided to start blogging here again. Who knows how long it’ll last this time (I only really have a smattering of 5 posts altogether, from October-December 2009), but my recent food-related adventures have encouraged me to try new things and I want to document them.

Not to mention, since I last blogged, I… (drumroll) became a Mrs! This means I now have another mouth to feed and another set of (very different) taste-buds and preferences to consider as I grocery shop, meal plan, cook, and eat. It has definitely forced me to be resourceful and expanded my repertoire significantly. Mind you, my kitchen skills are still as novice as ever-I’m paranoid of cutting/burning myself, splattering oil makes me jump, and new ingredients terrify me.

Despite my novicehood (it’s a real word), a large portion of my not-at-work time revolves around food- cooking it, buying it, preparing it. So, I’m going to try to reflect over what we’ve eaten this past year and also record what’s going on now. I’m excited to write about the recipes I’ve tried (the successes and the failures), tools and tips I’ve picked up, cookbooks I’ve been gifted or have had but only recently started to read, and the farmers market trips!

I have no idea if anyone is still subscribed to the blog, but whoever you are: Welcome back, friends.