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.
Recipe by Cook Eat Run at https://cookeatrun.com/2014/01/09/chicken-cacciatore/