Susan’s Simple Chicken Capraro (Cacciatore)

This recipe was inspired by Richard’s "Uncle" Charlie Capraro. Charlie is a good friend of Richard’s parents. After he moved to California he would visit the Kretchmers in New Jersey each summer for a week. Whenever he did he would cook up a big pot of Chicken Capraro/Cacciatore. It was always delicious. Although my family is Italian, this was not a dish I grew up with. However, after one of Charlie’s fabulous feasts, I decided to try to make it on my own, just by remembering the flavors and trying to imitate them. Although I eliminated the anchovies, I think this is pretty close to Charlie’s version. It is easy to make and takes care of itself once it is all in the pot.

                             INGREDIENTS

• olive oil
• onion, chopped
• red bell pepper, cut into small slices
• lots of fresh garlic, chopped
• Spanish olives
  (plus a splash of the olive water)
• Italian crushed tomatoes
• tomato paste
• good red wine
• chicken thighs
• dried oregano, capers, and fresh ground black pepper to taste