.Prep Time:2 hr 30 minInactive Prep Time:– Cook Time:1 hr 10 minLevel:
– Serves:
6 servings.Ingredients
1 roaster chicken, about 5 to 6 pounds
2 cloves garlic, minced
1 branch fresh rosemary, leaves removed and minced
Salt and pepper
Extra-virgin olive oil
2 large yellow onions, coarsely chopped
1 pound portobello mushrooms, cut into 1-inch cubes
4 ounces pancetta, finely diced
1 cup white wine
1 pound tomato puree
1 cup chicken stock, recipe follows
Pinch sugar
Pinch red chili flakes
Directions
Cut chicken into 8 pieces.

Combine the garlic, rosemary, salt and pepper and enough olive oil to make a somewhat dry paste. Divide the paste evenly among the 8 pieces and let sit, covered and refrigerated, for 2 hours.

In a Dutch oven, heat 3 tablespoons olive oil over high heat until smoking. Brush the excess rub from the bird and sear each piece of meat on all sides in the hot oil. Remove seared meat to a plate lined with paper towels. Add the onions, the mushrooms and the pancetta and cook over high heat until onions are golden brown and fat has been rendered from pancetta. Drain the excess oil, then add the wine and stir the bottom of the pan with a wooden spoon to dislodge the browned bits. Add the tomato puree, chicken stock, sugar and chili flakes and bring to a boil. Return the chicken to the pan. Cook for 20 minutes, covered, then 15 to 20 minutes more, uncovered. Remove from heat, cut each quarter in half, and divide meat evenly among 4 warmed dinner plates, giving each plate 1 section of breast and 1 section of leg. Top with the sauce and serve immediately.

Brown Chicken Stock:
2 tablespoons extra-virgin olive oil
3 1/2 pounds chicken wings, backs, and bones
3 carrots, coarsely chopped
2 onions, coarsely chopped
4 ribs celery, coarsely chopped
2 tablespoons tomato paste
1 tablespoon black peppercorns
1 bunch parsley stems
In a large, heavy-bottomed saucepan, heat the oil over high heat until smoking. Add all the chicken parts and brown all over, stirring to avoid burning. Remove the chicken and reserve. Add the carrots, onions, and celery to the pot and cook until soft and browned. Return the chicken to the pot and add 3 quarts of water, the tomato paste, peppercorns, and parsley. Stir with a wooden spoon to dislodge the browned chicken and vegetables bits from the bottom of the pan. Bring almost to a boil, then reduce heat and cook at a low simmer until reduced by half, about 2 hours, occasionally skimming excess fat. Remove from heat, strain, and press on the solids with the bottom of a ladle to extract out all liquids. Stir the stock to facilitate cooling and set aside. Refrigerate stock in small containers for up to a week or freeze for up to a month.

Yield: 1 1/2 quarts

If you don’t like that try Giada’s recipe. Here is a link.
http://www.foodnetwork.com / recipes / giada-de-laurentiis / chicken-cacciatore-recipe / index.html

EDIT: Those are a bit tough, here is a much easier recipe.
Chicken Cacciatore Recipe
Makes: 4 servings

This is the simplest way to prepare chicken cacciatore—in some regions more celery and carrots are added, in others white wine is used instead of water or stock, and in still others sliced mushrooms are added.
.INGREDIENTS
1 chicken, cut into pieces
2 tablespoons butter
3 tablespoons olive oil
1 onion
6 tomatoes, peeled, seeded, and chopped
1 carrot, chopped
1 celery stalk, chopped
1 fresh flat-leaf parsley sprig, chopped
Salt and pepper
INSTRUCTIONS
Put the chicken in a flameproof casserole with the butter, oil, and onion and cook over medium heat, stirring and turning frequently, for about 15 minutes until browned. Add the tomatoes, carrot, and celery, pour in 2/3 cup water, cover and simmer for 45 minutes until the chicken is tender and cooked through.
Sprinkle in the parsley and season with salt and pepper.

EDIT: There are different versions of Chicken Cacciatore, but Marscapone Cheese would never be one of the ingredients in this dish. Millie’s chicken dish sounds very good and is easy, but it is not Chicken Cacciatore.

.

1 onion, finely chopped
2 garlic cloves, crushed
olive oil
2 x 400g tins cherry tomatoes
4 tbsp mascarpone
a handful basil
6 chicken breasts

Method

Heat the oven to 190C/fan 170C/gas 5. Fry the onion and garlic in 3 tbsp oil until softened but not coloured. Add the tomatoes, season, then simmer for 10-15 minutes or until thick and glossy. Take off the heat and stir in the mascarpone and half the basil, roughly torn.
Heat a little oil in a pan and fry the chicken on both sides until golden. Transfer to a baking dish and pour over the sauce. Cook for 25-30 minutes or until the chicken is cooked through. Scatter over the rest of the basil.

Ingredients

1 1/2 pounds plum tomatoes, coarsely chopped (scant 4 cups)
8 ounces crimini (baby bella) mushrooms
1 very large red onion, thinly sliced (about 3 cups)
5 tablespoons olive oil, divided
2 tablespoons Sherry wine vinegar
===================================
1 4 1/2- to 4 3/4-pound chicken, cut into 8 pieces, excess fat trimmed
1 1/2 tablespoons chopped fresh rosemary, divided
1/2 cup dry red wine
1 14 1/2-ounce can diced tomatoes in juice
1 cup low-salt chicken broth
1/3 cup thinly sliced basil, divided
2 tablespoons drained capers, divided
======================================
12 ounces gemelli or penne, freshly cooked

Preparation

Preheat oven to 400°F. Combine plum tomatoes, mushrooms, and onion in large bowl. Add 3 tablespoons oil and vinegar; toss to blend. Sprinkle generously with salt and pepper. Spread vegetable mixture in single layer on large rimmed baking sheet. Roast until onion slices are golden brown and all vegetables are tender, stirring frequently, about 50 minutes. Remove from oven and set aside. Reduce oven temperature to 350°F.

Sprinkle chicken with salt, pepper, and 1 tablespoon rosemary. Heat remaining 2 tablespoons oil in heavy large deep ovenproof skillet over medium-high heat. Add chicken and sauté until golden brown, about 6 minutes per side. Transfer chicken to bowl. Add wine to skillet and boil until wine is reduced by half, scraping up browned bits, about 1 minute. Stir in canned tomatoes with juice, then broth and bring to boil. Reduce heat to medium and simmer 10 minutes to blend flavors. Return chicken to sauce in skillet. Place skillet in oven and roast uncovered until chicken is cooked through and juices run clear when pierced with knife, about 25 minutes. Remove skillet from oven. Stir in roasted vegetables, remaining 1/2 tablespoon rosemary, half of basil, and half of capers. Simmer over medium heat until vegetables are heated through. Season with salt and pepper.

Place pasta in large shallow bowl. Top with chicken and sauce. Sprinkle remaining basil and capers over.
yield: Makes 6 servings
Read More http://www.epicurious.com/recipes/food/views/Chicken-Cacciatore-231738#ixzz1Y9d7qkRD
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Buca Di Beppo Chicken Cacciatore With Garlic Mashed Potatoes
INGREDIENTS:

***Chicken Cacciatore***
1 baked chicken
5 ounces red onions, sliced
1 ounce capers
7 ounces mushrooms, quartered
1 teaspoon oregano
3 ounces sherry
16 ounces marinara
3 ounces olive oil
1 ounce garlic
***Garlic Mashed Potatoes***
2 pounds red potatoes
1 pound soft butter
5 ounces romano cheese
1 tablespoon oregano
salt, to taste
1/4 cup chopped garlic

PREPARATION:

For the Chicken: Bake chicken in a 360 degree F oven until cooked completely through and golden brown in color.

Meanwhile, in a large pan, heat olive oil. Add garlic, onions, and mushrooms. Sauté until onions become tender. Add capers, oregano, and sherry. Once half the sherry has cooked out, add the marinara sauce and reduce by a third.

For the Mashed Potatoes: Wash potatoes and boil until tender and soft. Place potatoes in mixer with rest of ingredients and mix on low speed until potatoes are mashed.

On a large platter, place a ring of mashed potatoes just inside the rim. Place chicken on the potatoes. Top chicken with sauce, serve to delighted guests and graciously accept their compliments.
http://www.cdkitchen.com/recipes/recs/568/Buca-Di-Beppo-Chicken-Cacciato100526.shtml

Then stuff like, clothes for everyone, bras, undies, socks, PJ’s for everyone, extra clothes (hey, you never know!).

If you’re driving, snacks, drinks, stuff to do (laptop, cell phone, coloring books, crayons, crosswords, word finds, nintendo, psp, stuff like that.

Pretty much the same if you’re flying, but it depends on what you’re allowed to bring on the flight.

Money!
Directions.
Hotel brochure (maybe).
Things like that.

If you need any help don’t hesitate to ask me!
E-mail: alli_baldwin@yahoo.com

If you go to Europe, fly to London and get a connecting flight with another airline (recommendations are Easy Jet, Ryan Air and Germany Wings) instead of trying to fly directly from your hometown to the city of choice in Europe. This will save you a bundle.

Check out STA or travelcuts.ca to get some great deals on flights. Don’t book bundles. Again, this will significantly increase your price. Check out Lonely Planet guides to your country/region of choice (any book store will sell them). They have some excellent deals on hotels and hostels. hostelworld.com is also good and if you don’t want to stay in a hostel, they still have hotels and others there for you.

good pair of jeans
cardigan
tailored blazer
Pretty scarf (and different ways to tie it)
at least one pair of ballet flats
black pumps
little black dress
an everyday cotton dress
a tailored white shirt/blouse

And then accessorize!