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 nisswachick
on March 30, 2012
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LOVE this recipe! I have already shared it with my girls and friends. This will become a regular menu item! Thanks Anne!
By cool_purplesky
Buchanan, Tn.
on March 29, 2012
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YES THIS WAS VERY TASTY!! I made this dish with just a few changes. I didnt have wine so i used chicken broth and i dont have a food mill so i used big can of crushed tomatoes. This dish was amazing with flavor. My 16 yr told me, "Mom I loved it". He requested more mushrooms. So i made it again only using chicken breasts and not a whole fryer cut up like the 1st time and at my sons request add ALOT of mushrooms. But the flavor wasnt as good as the 1st time i made it. I also used white rice as a bed to go along with it. I will continue to make this dish again and again. This was restaurant quality, get to make in your own home at its FINEST!!!!!! Thank you so much Anne Burrell!
By sherriseri
on March 27, 2012
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Very tasty!! I was looking for a recipe that was different from my mom's. Family is from Naples and they make this using Italian Giardiniera, which is an assortment of pickled vegetables, no wine, just the vinegar liquid & the giardiniera. But it is very delicious made with the wine instead. I do think that there is a mistake in the liquids. If you add 2 cups of wine and reduce by half = 1 cup. Then add one 28oz can of crushed, plum, whatever tomatoes you like. That is definitely enough liquid to marinate the chicken. If too thick at the end, you can add a little chicken broth or water to the sauce. If you want it for pasta too, then add the 2 cans, add a little tomato paste and reduced it like Anne does. You can always freeze the leftover sauce and have it as a base for your next dish, or for another pasta sauce. I definitely enjoyed it more with the wine, peppers, onions & mushrooms.!!! Thanks Anne!!!!
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