Let's Dish With Linda Lou

Sharing My Recipes, My Life, And The Food Tale Of Two Cities

Chicken Cacciatore

on November 14, 2016

2016-11-05-18-02-13

2016-11-05-18-02-05

A very dear friend of mine, Chris, who just happens to be a fireman with the Orlando Fire Department shares my passion for cooking and delicious food.

Chris and I were talking recently, he told me that he would like to make a dish for the men and women that he works with. I knew just the recipe I wanted to share. I thought my recipe for Chicken Cacciatore would be perfect.

This dish is one that braises the chicken low and slow and is basically done in one pot or pan. I’ve made it on top of the stove, but it can be done just as easily in a large disposable pan with a tight fitting lid in the oven. Delicious and easy, this recipe can easily translate into serving larger groups of people.

For my recipe I chose to use Pappardelle pasta. Pappardelle is a thick cut pasta.  This style of pasta allows the sauce to cling to the noodles really well.  Egg noodles would also work great and are readily available in most grocery stores.

Equipment:  2 baking sheets,  6 quart Dutch Oven
Prep Time: 20 minutes
Chicken Cook Time: 20-25 minutes
Total Cook Time: 1 hr 20 -25 minutes
Yields: 4 servings

Ingredients: For Chicken
4 bone-in skin-on chicken breast cut in half
2 tablespoons olive oil
Kosher salt, black pepper, dried rosemary- liberal sprinkling

Ingredients:
1 diced onion
2 pints of sliced mushrooms
1 red and yellow bell pepper diced
4 cloves of minced garlic
1 tablespoon of Kosher salt
1 teaspoon of black pepper
1-1/2 tablespoons dried oregano
1 teaspoon of garlic powder
1 tablespoon of dried thyme
1 tablespoon of dried basil
1 teaspoon of dried rosemary
1 tablespoon of dried parsley flakes
1 teaspoon of tomato paste
1 tablespoon of light brown sugar
1 tablespoon of flour
1/2 cup of white wine ( Chardonnay)
1/2 cup of chicken broth
1-28 ounce can of San Marzano whole tomatoes with juice
1-15 ounce can of diced fire roasted tomatoes with juice
1- 16 ounce package of Pappardelle or egg noodles
1 package of fresh basil leaves

Directions- For Roasting Chicken:
Preheat oven to 350 degrees.
Take the 4 chicken breasts and cut them in half ( giving you 8 pieces) as shown in the pictures above. Lay them out, skin side up, on the baking sheets. Using a paper towel, pat dry each piece really well. This will allow the chicken to brown nicely. Drizzle about 1 tablespoon of olive oil over each piece and rub the oil all over the top of each one. Next, liberally sprinkle Kosher salt, black pepper, and dried rosemary over each of the pieces. Be sure to crush the dried rosemary between your fingers to release their oils.

Bake for 20 minutes in the oven. Switch the oven to broil. Let the chicken continue cooking, about another 5 minutes, or until the skin is crisp and golden brown. Note: If your oven does not have a broil option, then turn the temperature up to 450 degrees, keeping a close eye, let the chicken brown and crisp up that way. Remove from the oven and set aside until needed.

Directions:
In a Dutch oven that’s been preheated on medium heat, add in the olive oil diced onions. Sprinkle in some Kosher salt and pepper just to start the onions to sweat. Stir the onions for a minute, then add in the diced bell peppers and mushrooms. Continue sauteing the veggies for another 5 minutes.

As the veggies start to release their water add in the minced garlic, tomato paste, and spices. Continue stirring all the ingredients together. At this point, sprinkle in 1 tablespoon of all-purpose flour and stir that through. Next, add in the wine and chicken broth. Let that come to a bubble and cook for another 5 minutes.

Moving forward, add in the whole tomatoes, fire roasted diced tomatoes and brown sugar. Using a wooden spoon, break up the whole tomatoes and stir. Add back in the precooked chicken pieces. Make sure they are not completely submerged. Bring everything back up to a boil, reduce to a simmer and cover. Let everything simmer together on low for another 45 minutes, until chicken is nice and tender.

Remove the chicken pieces and carefully set them onto a plate. This time keep the lid off, turn the heat up to medium to med-high heat. Let the sauce come up to a bubble, stirring occasionally, cook for another 5 minutes. Once the sauce has thicken, turn the heat off and add in the fresh basil leaves. Stir the basil throughout the sauce.

Have the boiling salted water ready so while the sauce is thickening on the stove. You can drop the pasta and everything will be done at the same time.

To serve, place the pasta in the bottom of each serving bowl. Top with two pieces of chicken and ladle this delicious sauce over the top. Garnish with fresh basil.

Directions: Making more than 4 servings of chicken at one time:
Equipment: Large disposable foil pan with tight fitting lid, and large or more than 2-1/4 sheet pans.
Preheat oven to 350 degrees.
Prepare and precook the chicken the same as above.
Adjust all the ingredients, from the yield of ( 4 chicken breasts) 4 servings above, to the amount you intend to make.

Add all the ingredients to the large foil pan. Mix all the ingredients together. Next, place precooked chicken on top making sure not to completely submerge the chicken. Place the lid on tightly. Bake for 1 hour. Remove the lid, remove the chicken from the pan and place onto a plate covered with foil to stay warm. Note: Check to make sure chicken temperature is at 165 degrees internally, and nice and tender. Due to the fact that cooking on top of the stove in comparison to oven cooking times may vary.

Pour the sauce from the pan into a large pot. Turn the burner to medium to med-high heat. Let the sauce cook down and thicken, stirring occasionally. While the sauce is starting to reduce, have a pot of salted boiling water ready, to drop the pasta in. Cook the pasta according to the package.Once the sauce has thickened, turn the heat off, stir in the fresh basil leaves.

To serve, place pasta in the bottom of the serving bowl. Place two pieces of chicken on top, and generously ladle the sauce over the chicken. Garnish with fresh basil.


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