Tag Archives: Chicken Cacciatore

Chicken Cacciatore

Chicken Cacciatore 011My daughter Jennifer turned me on to this delicious and I do mean delicious recipe. Original recipe from Giada de Laurentis . I took a few liberties with it and it turned out just perfectly. I only used 4 thighs and 2 breasts with skin on and bone in, if you’re not comfortable with the skin I would take out skin but leave the bone in.  I am certain that  there is enough sauce for at least 1 more thigh and 1 more breast , there was more than enough sauce.  I served over brown rice and it was just perfect. This is a beautiful meal for a dinner party  or just the two of you. I used my Le Creuset pot and it was a one pot meal. Thanks to Jenn for pointing it out to me, this one is a keeper.

Ingredients:

4 – 6 chicken thighs with skin on and bone in

2 -3 chicken breasts skin on and bone in

Kosher Salt and Freshly Ground Black Pepper

1 box ( 8 oz.) of Mushrooms, I used sliced Cremini ( Baby Bella)

3 tablespoons of Olive Oil

all-purpose flour for dredging

1 large red bell pepper, chopped

1 onion, chopped

3 garlic cloves, finely chopped

3/4 cup white wine

1 28 oz. can of diced Tomatoes with juice

3/4 cup chicken broth

1  1/2 teaspoons of dry oregano

Directions:

First thing I do is dry all the chicken pieces on paper towels, this will help hold the salt and pepper and make a crackly crust. Sprinkle dried chicken pieces with Salt and Pepper generously. Dredge the chicken pieces in flour to coat lightly. In a large heavy pot ( I used my Le Creuset) heat the oil over a medium-high flame. Add the chicken pieces to the pot and saute till just golden brown, about 5 minutes per side. If all the chicken doesn’t fit , do it in 2 batches, I did thighs and then I did breasts. Transfer the chicken to a plate with tongs and set aside. Add the bell pepper, onion and garlic to the same pan and saute over medium heat until the onion is translucent and pepper is soft, about 8 minutes. Then add in mushrooms  season with salt and pepper and cook for another five minutes.  Add the wine and simmer until reduced by half, about 4 minutes.  Add the tomatoes with their juice, broth, and oregano.  Then return the chicken to the pot and turn chicken pieces to coat in the sauce. Bring the sauce to a simmer. Continue to simmer over low-medium heat until the chicken is just cooked through, at least 30 minutes, I cooked for 40, and chicken was perfect.

Using tongs, transfer the chicken to plates. If you’d like you can boil the sauce without the chicken till it thickens, my sauce was perfectly thick. Spoon the sauce over the chicken and serve.

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Chicken Cacciatore–another way

IMG_0597 IMG_0598 IMG_0601 IMG_0602My original post on Chicken Cacciatore is very delicious but has one ingredient that I needed to leave out for tonight’s dinner and that ingredient was flour. I also changed recipe a little bit from my original which was posted on January 24, 2013. While the original post is really a great recipe this one was super easy , a few less ingredients and super fast. I must admit it was lighter because of the omission of the flour and that one step does take a lot more time. I also used a whole chicken cut up in parts because that’s what I bought. My other recipe is just thighs which of course you can use as well. Any chicken parts will work . If you’re looking for a new chicken recipe this one could be it. We both enjoyed and it would be awesome with some rice on the side and a green salad.

Enjoy!

Ingredients:

1 chicken cut up in 8 or 10 pieces by your butcher or buy any chicken parts you would prefer

app. 1 1/2 teaspoons of kosher salt

app. 1/2 tsp. freshly ground black pepper

1 tablespoon extra virgin olive oil

1 1/2 pounds of mushrooms, I sliced them but you can quarter them. I used white button mushrooms

4 cloves of garlic, chopped

1 tablespoon chopped fresh rosemary

1/2 cup dry white wine (Pinot Grigio)

28 oz. can chopped tomatoes ( use good San Marzano ones here, it really does make a difference)

Directions:

Preheat the oven to 400 degrees, with oven rack in the middle

Rinse the chicken and pat dry with paper towels. I lay my chicken out on paper towels and season both sides with app. 1 teaspoon of kosher salt and 1/4 teaspoon of freshly ground black pepper

Put pot on stove ( I used my Le Creuset dutch oven) turn heat on stove to medium high. Add the olive oil and heat until it shimmers ( 1 minute) Using tongs add chicken to hot oil in a single layer skin side down. Cook until skin is a deep golden brown. 10 – 12 minutes. Once the chicken skin is browned , flip it over and cook for maybe 3 more minutes on other side. Chicken should release easily from the bottom of the pan. ( use cooking spray) when chicken is finished cooking , transfer to a plate ( I place a paper towel on plate to absorb any extra oil) Turn off heat.

Wipe off any dirt from mushrooms, then either slice or cut mushrooms into quarters. You’ll want to remove the ends of mushrooms.

Chop the garlic and the rosemary. Measure the wine.

Re-heat the oil being careful not to burn the oil. Once oil is hot enough add mushrooms and garlic into the pot. Cook a few minutes. Then add the white wine and using a wooden spoon, scrape up any brown bits from the bottom of the pot. Bring to a low boil and cook until the wine has almost evaporated, about 6-8 minutes.

Add the tomatoes, rosemary, and the remaining 1/2 teaspoon kosher salt and 1/4 teaspoon of freshly ground black pepper. Let it come to a boil. Nestle the chicken into the sauce. Transfer the pot to the oven and roast for 25 minutes.

*You’ll need a heavy dutch oven for this dish so you can cook it on stove-top and put in the oven. I love my Le-Crueset pot for cooking meals like this.

 

 

Chicken Cacciatore

Chicken Cacciatore 011My daughter Jennifer turned me on to this delicious and I do mean delicious recipe. Original recipe from Giada de Laurentis . I took a few liberties with it and it turned out just perfectly. I only used 4 thighs and 2 breasts with skin on and bone in, if you’re not comfortable with the skin I would take out skin but leave the bone in.  I am certain that  there is enough sauce for at least 1 more thigh and 1 more breast , there was more than enough sauce.  I served over brown rice and it was just perfect. This is a beautiful meal for a dinner party  or just the two of you. I used my Le Creuset pot and it was a one pot meal. Thanks to Jenn for pointing it out to me, this one is a keeper.

Ingredients:

4 – 6 chicken thighs with skin on and bone in

2 -3 chicken breasts skin on and bone in

Kosher Salt and Freshly Ground Black Pepper

1 box ( 8 oz.) of Mushrooms, I used sliced Cremini ( Baby Bella)

3 tablespoons of Olive Oil

all-purpose flour for dredging

1 large red bell pepper, chopped

1 onion, chopped

3 garlic cloves, finely chopped

3/4 cup white wine

1 28 oz. can of diced Tomatoes with juice

3/4 cup chicken broth

1  1/2 teaspoons of dry oregano

Directions:

First thing I do is dry all the chicken pieces on paper towels, this will help hold the salt and pepper and make a crackly crust. Sprinkle dried chicken pieces with Salt and Pepper generously. Dredge the chicken pieces in flour to coat lightly. In a large heavy pot ( I used my Le Creuset) heat the oil over a medium-high flame. Add the chicken pieces to the pot and saute till just golden brown, about 5 minutes per side. If all the chicken doesn’t fit , do it in 2 batches, I did thighs and then I did breasts. Transfer the chicken to a plate with tongs and set aside. Add the bell pepper, onion and garlic to the same pan and saute over medium heat until the onion is translucent and pepper is soft, about 8 minutes. Then add in mushrooms  season with salt and pepper and cook for another five minutes.  Add the wine and simmer until reduced by half, about 4 minutes.  Add the tomatoes with their juice, broth, and oregano.  Then return the chicken to the pot and turn chicken pieces to coat in the sauce. Bring the sauce to a simmer. Continue to simmer over low-medium heat until the chicken is just cooked through, at least 30 minutes, I cooked for 40, and chicken was perfect.

Using tongs, transfer the chicken to plates. If you’d like you can boil the sauce without the chicken till it thickens, my sauce was perfectly thick. Spoon the sauce over the chicken and serve.

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