Chicken Classic

Tired of boring chicken. Fried chicken, baked chicken, grilled chicken, chicken wings, chicken soup OK I'll stop here.  To be honest I was inspired to make this dish from watching one of my favorite shows: Food Networks Worst Cooks of America.  Chef Anne Burell who is BOSS, taught a group of the worst cooks I've ever had the twisted pleasure to watch how to make this amazing looking dish: Chicken Cacciatore.  I figured if these people could break down an entire chicken and make this masterpiece so could I.  So I began by feeding my intellect a little. If you are like me you enjoy a little history when it comes to cooking classics like this one. So read a little and follow my foodie exploration!

There are many different variations of this dish based upon ingredients available in specific regions. For example, in southern Italy, cacciatore often includes red wine while northern Italian chefs might use white wine.

A basic cacciatore recipe usually begins with a couple of tablespoons of olive oil heated in a large frying pan. Chicken parts, dusted with salt and pepper, are seared in the oil for three to four minutes on each side. The chicken is removed from the pan, and most of the fat poured off. The remaining fat is used to fry the onions, mushrooms, peppers or other vegetables for several minutes. A small can of peeled tomatoes (drained of liquid and coarsely chopped) is added to the pan along with some oregano and a half cup of dry red wine. The seared chicken parts are returned to the pan which is then covered. The dish is done after about an hour at a very low simmer. Cacciatore is often served with a rustic bread or some pasta on the side.

*Taken from: http://en.wikipedia.org/wiki/Cacciatore

That being said, here is the recipe that turned out to be one of the most delicious, beautifully complex in flavorings and tender chicken meals I've ever made.  I served mine over a bed of al dente egg noodles along with crusty garlic bread.

CHICKEN CACCIATORE 

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, seeded and cut into 1/2-inch dice
• 1 yellow pepper, seeded and 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 put over high heat. Season the chicken with salt. To taste, and brown in the hot oil, working in batches, if needed. Once all the chicken is brown, remove it 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, to taste, 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, to taste, 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 the bay leaves. Bring the liquid to a boil, then reduce the heat 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 arrange it on a pretty serving platter. Taste the sauce for seasoning and adjust if needed. Skim the surface of the sauce if excessively greasy. Spoon the sauce over the chicken and serve. Tastes like chicken!

*Chef Randi's note:  I found that adding 30 minutes to the cooking time increased the flavors perfectly. This is a low and slow cooking recipe so make this on a day when you have the time!