Chicken Cacciatore
Author: Adapted from Mario Batali
Recipe type: Main
Cuisine: Italian
Prep time:
Cook time:
Total time:
Serves: 4-6
- 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
- Heat olive oil in a dutch oven.
- Season the chicken and cook 4 minutes on each side. Remove chicken and rest in a bowl.
- To the pan, add the pancetta and cook for 4-6 minutes until it starts to color, stirring often.
- 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.
- Add the white wine and simmer for 2 minutes.
- Add the tomato puree, the chicken stock, sugar and chicken back to the pan (including the juices). Check for seasoning.
- Bring to a boil, reduce the heat to low, cover and cook for 30-40 more minutes until chicken is cooked through.
- 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/
3.2.2124