Chicken Cacciatore

Chicken, Main, Pasta, Recipes, , ,

Chicken Cacciatore

I love just about anything braised in my dutch oven.  Especially on a cold winter night, it’s just so comforting.  I’ve always loved Chicken Cacciatore.  Braising the chicken makes it super moist, fall off the bone.  Most recipes call for peppers but I don’t use that in this one, I prefer chicken cacciatore without the peppers.  This recipe is very forgiving.  For the chicken you can use a cut up whole chicken, or just split breast, or just thighs, whatever you have on hand or whatever your favorite.  You could  make this with boneless chicken but the bones add a richness to the sauce that will be missing.

If I am serving this on pasta, I like to shred the chicken (I have spoiled my family!) but you can serve the chicken by itself with pasta on the side (or just skip the pasta if it’s January and you are trying to lose a few pounds!  boo)

chicken cacciatore penne

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Chicken Cacciatore
Author: 
Recipe type: Main
Cuisine: Italian
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
 
Ingredients
  • Chicken of choice on bone: Cut up whole chicken, 4 split chicken breasts, 6 chicken thighs or 10 drumsticks will all work.
  • 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 (or your choice) 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
Instructions
  1. Heat olive oil in a dutch oven.
  2. Season the chicken and cook 4 minutes on each side. Remove chicken and rest in a bowl.
  3. To the pan, add the pancetta and cook for 4-6 minutes until it starts to color, stirring often.
  4. To the pan, add the rosemary, onions, garlic and red pepper flakes. Salt & Pepper to taste. Cook for 5 minutes until the onions turn translucent.
  5. Add the white wine and simmer for 2 minutes.
  6. Add the tomato puree, the chicken stock, sugar and chicken back to the pan (including the juices). Check for seasoning.
  7. Bring to a boil, reduce the heat to low, cover and cook for 30-40 more minutes until chicken is cooked through.
  8. If you are serving on pasta, I like to shred the chicken first.