That was the ultimate challenge when I was a kid. No matter what, you didn't want to be going around with a label that you were "chicken". That led to a lot of broken bones and other stupid behavior on our part. Chicken got a bad rap, because if treated right, it's one of the easiest and most versatile meats to cook with, and while I've never known any live chickens personally for very long, I never found them to be particularly timid or "chicken" in their behavior. Maybe, some of you country people can enlighten me. When I give cooking lessons, I usually devote an entire lesson to chicken because of its versatility, but also because it's easy to get it wrong. Like all poultry, it must be handled right and neither overcooked nor undercooked. New cooks generally overcook chicken because, well, they are usually afraid of under cooking it and killing somebody. To this I say, pshaw! Get a thermometer.
Chicken Cacciatore with roasted potatoes
Chicken cacciatore is one of those dishes made up by Italian American restaurants. In Italy, it would be rabbit, because cacciatore means "in the style of the hunter" and well, you don't hunt chickens.So, anyway I cook chicken when my wife is out so double or triple the recipe as you need to feed more than one. I keep frozen, boneless and skinless chicken thighs in my freezer, but there is no reason why you couldn't cook this dish with a whole chicken, the only caveat being make sure the pieces you use are cut up uniformly.
Before I began my chicken, I put some cut up Yukon gold potatoes and some baby bell peppers (with olive oil and salt) in a 375 degree oven to roast. The idea is to have them ready by the time the rest of the dish is ready. I'm not going to use all the peppers.
After salting my chicken pieces which I have cut up in bite size chunks, I brown them over medium heat with a little onion. If you have a lot of chicken,omit the onion till later and brown the chicken in batches, but remember the idea is to brown the chicken not cook it through.