It’s always good to return to a routine after a busy month. If you follow me on Instagram, you know that Ben and I spent the last half of May driving through the Southwest.
We started with a day and a half in Las Vegas before piling ourselves and our bags into a gray Toyota 4Runner. From there, we drove through Death Valley and down to Mojave National Park, stopping at both a hot spring and a date farm on the way there. We hopped on Route 66 in Needles, California and barely made it to Williams, AZ before our tire went flat from an errant nail in the road. We saw the Grand Canyon, Horseshoe Bend, Zion, Bryce Canyon, Lake Mead, and the Hoover Dam. We slept in motels, cabins, and a vintage camper in Pahrump, Nevada.
It was an amazing trip, and when people ask what the best part about it was, I say the same thing every time: Just being on the road. We drove through so many incredible parts of the country, trading off who was behind the wheel every day. Ben made a few playlists, or we just listened to local radio, eating bison jerky and In-n-Out Burger along the way. It was pretty magical, and we’re already thinking about where we want to go for our next road trip.
But it’s been nice to be home. And I found that when I got back, I was ready to dive back into this project—but with a little twist. In the year (!!) that I’ve been working my way through my grandmothers’ recipes, I’ve stuck pretty close to their instructions. (Or lack thereof.) But this past year has made me more adept in the kitchen. I know how to riff. I understand what flavors will work well together. I know how to improve upon a recipe when it needs a little something extra. That feels really good, and I’m ready to spread my wings a little bit.
So starting now, I’ll be cooking *my* versions of my family recipes. My interpretation. I’ll also be weaving in some of my own creations from time to time. (I’ve just about perfected my primavera recipe, guys.) I’m excited about this new chapter of Sunday Sauce and all of the goodness it will bring to your bellies. It’s The Carlino/Del Russo Recipes (Maria’s Version).
First up, a take on my Grandma Margie’s chicken cacciatore. I’ve bulked the sauce up with some capers and mushrooms, and used a can of crushed tomatoes instead of tomato sauce—mainly because I hadn’t made tomato sauce and I had a can of crushed tomatoes hanging out in my pantry. See? Riffing!
I can’t wait to see how this turns out on your table, so make sure to tag me when you whip it up so I can cheer you on from afar. And if you have any suggestions for road trips, the comments and my DMs are wide open.
INGREDIENTS
1 package of chicken parts (I like thighs for this, personally)
1 small yellow onion, roughly chopped
4 large gloves of garlic, thinly sliced
2 carrots, peeled and sliced
2 celery stalks, sliced
1 package sliced mushrooms (or about 1 1/2 cups if you’re buying them loose)
1/2 cup white wine
1 large can crushed tomatoes
1 jar of capers (pull back if you don’t love brine)
Parsley, for topping
Salt, pepper, olive oil
INSTRUCTIONS
Heat a large skillet (I like to use cast iron for this). Pat your chicken dry. Add a little olive oil to the pan and then brown your chicken—about 5 minutes on each side. Set chicken aside.
Turn down the heat on your pan to medium-high. Add a little more olive oil and then toss in your onion, garlic, mushrooms, celery, and carrots. Cook until slightly tender—about 4 minutes. Pour in your wine and deglaze the pan, scraping the brown bits off the bottom of the pan while the wine bubbles.
Once at a boil, add capers and tomatoes. Add salt and pepper to taste. Tuck your chicken into the sauce so that it’s almost submerged, lower the head to medium-low, cover, and cook until done. This will take about 15 minutes.
Uncover, remove from heat, top with parsley, and serve immediately. Pro tip: Make sure to have some good, crusty bread nearby to dunk in the sauce. This sh*t is f-i-r-e!