Chicken Cacciatore
Chris and I were talking recently, and he told me that he'd like to make a dish for the men and women at the fire department. I have the perfect recipe for him, my Chicken Cacciatore.
Equipment
- 2 rimmed baking sheet pans
- 1 Dutch oven 6-quart
- 1 stockpot 6-quart
- 1 colander
- 1 Microplane
- 1 chef's knife
- 2 cutting boards 1 meat-safe
Ingredients
Ingredients for the Roasted Chicken:
- 4 large bone-in, skin-on chicken breasts Cut in half (yielding 8 pieces)
- 4 tbsps olive oil
- 1 tbsp kosher salt
- 1 tsp black pepper Freshly-ground
- 1 tbsp dried rosemary
Ingredients for the Chicken Cacciatore:
- 8 halved roasted bone-in, skin-on chicken breasts
- 1 onion Diced
- 2 pints white button mushrooms Sliced
- 1 red bell pepper Seeded and diced
- 1 yellow bell pepper Seeded and diced
- 4 cloves garlic Minced
- 1/2 tsp red pepper flakes (more if you like it spicier)
- 1 tbsp kosher salt
- 1 tsp black pepper Freshly-ground
- 1 1/2 tbsps dried oregano
- 1 tsp garlic powder
- 1 tbsp dried thyme
- 1 tbsp dried basil
- 1 tbsp dried parsley flakes
- 1 tsp dried rosemary
- 1 tsp tomato paste
- 1 tbsp light brown sugar
- 1 tbsp all-purpose flour
- 1/2 cup white wine (Chardonnay)
- 1/2 cup chicken stock Unsalted
- 1 28-ounce can San Marzano whole tomatoes with juice
- 1 15-ounce can fire-roasted diced tomatoes with juice
- 1 16-ounce package Pappardelle pasta (substitute egg noodles)
Garnishes:
- Fresh basil leaves
- Parmigiano-Reggiano cheese, Freshly-grated
Instructions
- Instructions for Roasting the Chicken:Preheat oven to 350°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-dry each piece of chicken. 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 tops. Next, sprinkle Kosher salt, fresh-ground black pepper, and dried rosemary over each one.Bake for 30 minutes in the oven. Switch the oven to broil. Let the chicken continue cooking for another 5 minutes, or until the skin is crisp and golden brown.Instructions:In a preheated Dutch oven over medium heat, add the olive oil and diced onions. Add Kosher salt, fresh ground pepper, and red pepper flakes. Stir the onions for 2-3 minutes or until translucent, then add the diced bell peppers and mushrooms. Continue cooking the veggies for another 5 minutes.As the veggies start to release their water, add the minced garlic, tomato paste, oregano, dried thyme, garlic powder, dried basil, dried rosemary, and dried parsley. Continue stirring all the ingredients until combined. 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 the whole tomatoes, fire-roasted diced tomatoes, and brown sugar. Using a wooden spoon, break up the whole tomatoes and stir. Add the pre-cooked chicken pieces back into the pot. Make sure they're not completely submerged. Bring everything back to a boil, reduce to a simmer, and cover. Let everything simmer together on low heat for another 45 minutes, until the chicken reaches an internal temperature of 165°F. and is tender.Transfer the chicken pieces carefully to a plate. This time, keep the lid off and turn the heat somewhere between medium and medium-high. Let the sauce come up to a bubble, stirring occasionally, and 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 salted, boiling water ready so that while the sauce thickens 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 and freshly grated Parmigiano-Reggiano cheese.Instructions for making more than 4 Servings at a time:Equipment: Large disposable foil pan with a tight-fitting lid, and 1 large or more than 2 1/4-sheet pan.Preheat oven to 350° F.Prepare and precook the chicken the same as above. Adjust all the ingredients, from the 4 chicken breasts to how many you intend to make.Add all the ingredients to the large foil pan. Mix all the ingredients. Next, place the pre-cooked chicken on top, making sure it's completely submerged. Place the lid on tightly. Bake for 1 hour. Remove the lid, remove the chicken from the pan, and place it on a foil-covered plate. Note: Check the internal temperature of the chicken is 165°F. internally, and tender. Because times may vary depending on whether you are cooking on top of the stove or in the oven.Pour the sauce from the pan into a large pot. Turn the burner to medium to medium-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 and drop the pasta. Cook the pasta according to the package. Once the sauce has thickened, turn the heat off, and 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. Generously ladle the sauce over the chicken. Garnish with fresh basil and Parmigiano-Reggiano cheese.There you have it, my Chicken Cacciatore.
Notes
1) If your oven does not have a broil option, then turn the temperature up to 450°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.
2) Tip: Be sure to crush the dried rosemary between your fingers to release its oils.
3) Linda Lou Hamel is not a nutritionist or dietitian, and any nutritional information shared is an estimate. If calorie count and nutritional value are important to you, I recommend running the ingredients through the online nutritional calculator of your choice. Calories and values can vary depending on the brands you choose.