Chicken Cacciatore
I've always loved my mom's Chicken Cacciatore when I was growing up. She would slow cook it with stewed tomatoes all day, and the chicken would be falling off the bone. Only complaint is that she didn't make it often enough! I often wondered if I could improve her recipe, but I should of been slapped across the face for even thinking I could ever do better than mom!
I also wasn't able to replicate her version very well either, since I never paid attention to what she was doing. I came close, but still, nothing like Moms! This recipe was derived for the common folk, using ingredients that would satiate any palette. I added the rich cremini mushrooms, and steered away from using those whole tomatoes, dicing them instead. A few fresh herbs, wine reduction, and searing of the chicken later, I developed this very tasty Chicken Cacciatore recipe, that I hope you will try and enjoy!
Serves 4
Ingredients
* 2 to 3 tablespoons olive oil
* 1 (3-pound) chicken cut into eighths
* Salt and freshly ground black pepper
* 1 pound cremini mushrooms, quartered
* 1 large red onion, halved and thinly sliced
* 1 large yellow bell pepper, thinly julienned
* 1 serrano or jalapeno chile, finely diced
* 3 cloves garlic, thinly sliced
* 1/4 teaspoon red chili flakes
* 1/2 cup dry red wine
* 1 cup chicken stock or broth
* 1 (15-ounce) can diced tomatoes and their juices
* 3 sprigs fresh rosemary
* 2 tablespoons aged balsamic vinegar or capers
* 3 tablespoons chopped fresh basil leaves
* 1 pound spaghetti (size 8 or 9) cooked al dente
* Basil sprigs (optional for garnish)
* Freshly grated Parmigiano-Reggiano
Directions
Heat 2 tablespoons of the oil in a large Dutch oven over high heat. Season the chicken pieces on both sides with salt and pepper and place in the pan, skin side down and cook until golden brown, 3 to 4 minutes. Turn the breasts over and cook until golden brown, 2 to 3 minutes. Remove the chicken to a large plate. Do in batches if needed, do NOT crowd the chicken in the pan or you will end up steaming the chicken.
Add the remaining oil to the pan and heat until almost smoking. Add the mushrooms and cook until golden brown, season with salt and pepper and remove to a plate.
Add the onion and bell pepper to the pan and cook until soft, 3 to 4 minutes. Add the serrano, garlic and chili flakes to the pan and cook for 1 minute. Stir in the wine and cook until almost completely reduced. Add the chicken stock, tomatoes, and rosemary and bring to a simmer. Return the chicken and mushrooms to the pan, reduce the heat to medium-low, cover the pan and cook until the chicken is tender, about 30 minutes. Remove the chicken with a slotted spoon to a large shallow bowl and tent loosely with foil.
Increase the heat to high and cook the sauce, stirring occasionally, until slightly thickened, 8 to 10 minutes. Season with salt and pepper, stir in the vinegar and basil and pour the sauce over the chicken. Garnish with fresh basil sprigs. Serve over spaghetti and sprinkle with grated cheese.
I've always loved my mom's Chicken Cacciatore when I was growing up. She would slow cook it with stewed tomatoes all day, and the chicken would be falling off the bone. Only complaint is that she didn't make it often enough! I often wondered if I could improve her recipe, but I should of been slapped across the face for even thinking I could ever do better than mom!
I also wasn't able to replicate her version very well either, since I never paid attention to what she was doing. I came close, but still, nothing like Moms! This recipe was derived for the common folk, using ingredients that would satiate any palette. I added the rich cremini mushrooms, and steered away from using those whole tomatoes, dicing them instead. A few fresh herbs, wine reduction, and searing of the chicken later, I developed this very tasty Chicken Cacciatore recipe, that I hope you will try and enjoy!
Serves 4
Ingredients
* 2 to 3 tablespoons olive oil
* 1 (3-pound) chicken cut into eighths
* Salt and freshly ground black pepper
* 1 pound cremini mushrooms, quartered
* 1 large red onion, halved and thinly sliced
* 1 large yellow bell pepper, thinly julienned
* 1 serrano or jalapeno chile, finely diced
* 3 cloves garlic, thinly sliced
* 1/4 teaspoon red chili flakes
* 1/2 cup dry red wine
* 1 cup chicken stock or broth
* 1 (15-ounce) can diced tomatoes and their juices
* 3 sprigs fresh rosemary
* 2 tablespoons aged balsamic vinegar or capers
* 3 tablespoons chopped fresh basil leaves
* 1 pound spaghetti (size 8 or 9) cooked al dente
* Basil sprigs (optional for garnish)
* Freshly grated Parmigiano-Reggiano
Directions
Heat 2 tablespoons of the oil in a large Dutch oven over high heat. Season the chicken pieces on both sides with salt and pepper and place in the pan, skin side down and cook until golden brown, 3 to 4 minutes. Turn the breasts over and cook until golden brown, 2 to 3 minutes. Remove the chicken to a large plate. Do in batches if needed, do NOT crowd the chicken in the pan or you will end up steaming the chicken.
Add the remaining oil to the pan and heat until almost smoking. Add the mushrooms and cook until golden brown, season with salt and pepper and remove to a plate.
Add the onion and bell pepper to the pan and cook until soft, 3 to 4 minutes. Add the serrano, garlic and chili flakes to the pan and cook for 1 minute. Stir in the wine and cook until almost completely reduced. Add the chicken stock, tomatoes, and rosemary and bring to a simmer. Return the chicken and mushrooms to the pan, reduce the heat to medium-low, cover the pan and cook until the chicken is tender, about 30 minutes. Remove the chicken with a slotted spoon to a large shallow bowl and tent loosely with foil.
Increase the heat to high and cook the sauce, stirring occasionally, until slightly thickened, 8 to 10 minutes. Season with salt and pepper, stir in the vinegar and basil and pour the sauce over the chicken. Garnish with fresh basil sprigs. Serve over spaghetti and sprinkle with grated cheese.
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