Let's Dish With Linda Lou

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

Chicken Cacciatore



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 at the department. 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 chicken low and slow and is basically done in one large pot. 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 be translated into serving a large number of people.

For this recipe, I chose a 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 rimmed baking sheet pans, 6-quart Dutch Oven
Prep Time: 20 minutes
Cook Time For Roasting Chicken: 20 to 25 minutes
Total  Time: 1 hour 45 minutes
Yields: 4 servings

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

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 unsalted chicken broth
1 28-ounce can of San Marzano whole tomatoes with juice
1 15-ounce can of fire roasted diced tomatoes with juice
1 16-ounce package of Pappardelle or egg noodles
1 package of fresh basil leaves

DirectionsFor Roasting Chicken:
Preheat oven to 350-degrees F.
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 and 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,  fresh ground black pepper, and dried rosemary over each of the pieces.

Tip: 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, 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 F., keeping a close eye on the chicken. Let the chicken brown and crisp up that way. Remove from the oven and set aside until needed.

Directions For Stove Top Method:
In a preheated Dutch oven on medium heat, add in the olive oil and diced onions. Sprinkle in some Kosher salt and pepper, to taste, to start the onions sweating. Stir the onions for a minute, then add in the diced bell peppers and mushrooms. Continue sautéing the veggies, another 5 minutes.

As the veggies start to release their water add 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 the white 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 into the pot 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.

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

Have a pot of 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 For Making More Than 4 Servings At One Time:
Equipment: Large disposable foil pan with tight-fitting lid, and 1 large or more than 2 1/4 sheet pans.
Preheat oven to 350-degrees F.
Prepare and precook the chicken the same as above.
Adjust all the ingredients, from the (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, drop the pasta. 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 single serving porcelain bowl. Place two pieces of chicken on top, and generously ladle the sauce over the chicken. Garnish with fresh basil.

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Farfalle Caprese With Roasted Chicken And Arugual

ImageThis dish so is easy and so delicious that I make different versions of this recipe all the time. In my house we love pasta, every which way you can think of, so changing it up is always fun. I thought about how much we love tomatoes, fresh mozzarella, and basil, that to, toss that in with pasta, well, I’m just sayin’. For this dish I also roasted off 2 chicken breasts, bone in and skin on. The chicken always comes out so moist and flavorful when cooked this way. First In a large pan, one that is somewhat deep, not shallow like a saute pan, I add 1/3 cup of olive oil. I know that sounds like a lot, but remember this is the base for our sauce. To the olive oil  I add 1 tablespoon of crushed red pepper flakes and I slice 6 large garlic cloves and toss that in to the cold olive oil. Turn the heat on med low so that the garlic will infuse with the oil. I let this slowly cook the garlic without letting the garlic turn brown and bitter. So you have to watch it carefully.Image

Once you start smelling the aroma of the garlic then I add in 2 pints of grape tomatoes that I sliced in half. I then season with 1 tablespoon of Kosher salt and 1 teaspoon of black pepper. I let the tomatoes simmer with the garlic until the tomatoes just start to break down. At this point, the chicken that I roasted in the oven should be ready to pull out. All I did for the chicken is set the oven to 350 degrees, drizzle with a little olive oil, Kosher salt, pepper, and a pinch of dried rosemary and cook to 35-40 minutes.Image

While the tomatoes are simmering away, let the chicken cool enough so you can handle pulling the skin off, removing the chicken from the bone. I like shredding the chicken rather than dicing for this dish.Image

As you can see the tomatoes are starting to break down and make a sauce that’s going to coat the pasta and chicken.Image

So once the chicken is ready just toss it in with the tomatoes and garlic.Image

Looking good! Now I add 1 cup of low sodium chicken broth to the pan and let this simmer another 15 minutes or so while I dice up the mozzarella, and chop the fresh basil.Image

While I’m dicing the mozzarella, I have a large pot on the back burner starting to come to a boil for the pasta. Always salt the water liberally, that your going to cook the pasta in and then cook the pasta to just before the Al dente stage because it’s going to cook a little longer when you add it to the chicken and tomatoes.Image

Now strain the pasta but reserve 2 cups of the starchy pasta cooking liquid. I tell you why in a second. Add the pasta into the pan, stir everything together.  At this point I toss in the fresh basil that I chopped and about 2 cups of fresh arugula and mix until the green start to just wilt. Finally toss in the diced mozzarella. The pasta will absorb the liquids pretty quickly so this is when I start to add the starchy pasta liquid and it will loosen and bring the sauce right back.Image

Well that’s it, Farfalle Caprese With Roasted Chicken And Arugula.Image

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