Photo: Chicken Cacciatore Recipe
Ingredients
- Olive oil, as needed
- 1 (4 to 5-pound) chicken, cut into 8 to 10 pieces
- Kosher salt
- 2 large onions, sliced
- Pinch crushed red pepper flakes
- 4 garlic cloves, smashed and finely chopped
- 1 red pepper, cut into 1/2-inch dice
- 1 yellow pepper, cut into 1/2-inch dice
- 1 pound cremini mushrooms, cleaned and sliced
- 2 cups dry white wine
- 2 (28-ounce) cans Italian plum tomatoes, passed through the food mill or pureed
- 1 bundle thyme
- 3 bay leaves
Directions
Coat a large, wide pot with olive oil and bring to a high heat. Season the chicken with salt and brown in the hot oil, working in batches, if needed. Once all the chicken is brown, remove to a plate and discard most of the excess fat.
If needed to coat the bottom of the pan, add a tablespoon of olive oil. Add the onions and crushed red pepper, season with salt, and sweat over low heat for 8 to 10 minutes. Add the garlic and sweat for 1 to 2 minutes. Add the peppers and cook until they are soft, about 2 to 3 minutes. Add the mushrooms, season with salt and cook until they are soft. Add the white wine and reduce by half.
Return the chicken to the pan and add the tomatoes; taste for seasoning. Add the thyme bundle and bay leaves. Bring the liquid to a boil and reduce to a simmer. Partially cover the pot and simmer for 20 to 30 minutes. Check the level of the sauce periodically during the cooking process and replenish it with water as needed; the level of liquid should be about even with the chicken.
Remove the chicken from the pot and place it on a pretty serving platter. Taste the sauce for seasoning, adjust if needed. Skim the surface of the sauce if excessively greasy. Spoon the sauce over the chicken. Tastes like chicken!
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By cooking@home1966
Ocean City, Md
on April 29, 2013
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After making this recipe several times over the last year and a half I thouhgt I would rate it and give it the praise it deserves! First of all..I have NEVER made anything that Anne Burrell has shared that was not absolutly wonderful and this is no exception! The very best I have even had was this recipe followed it exactly to the letter and you can't go wrong..I removed all the neat from the bones at the end and added it back into the sauce because it was so tender it was fallingboff the bones and i was afraid it may have a couple loose ones..but that made it even easier to eat and not stop..or to put it over any pasta or starch you want..polenta or whatever you like..but its definitly a great recipe!
By jules.barkley_1...
San Francisco, 43
on April 25, 2013
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This turned out great! I served over pasta. I used twice the amount of Basil and a tons of fresh oregano which gave it a really fresh taste. My sauce was a little runny so I think I'll cook it down more next time before putting the chicken back in. I cooked the chicken for almost an hour and it was falling off the bone. Delicious!
By tle278
new york
on April 25, 2013
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This was the first time making chicken cacciatore and it was great! Used chicken broth instead of wine - next time will try it with wine. My children even enjoyed it with a side of mashed potatoes. I would recommend making this for your family.
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