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Chicken Cacciatore

Try Giada De Laurentiis' Chicken Cacciatore recipe, a rustic poultry-vegetable hunter's stew, from Everyday Italian on Food Network.
Chicken Cacciatore

Ingredients:

  • 3 pounds bone-in, skin-on, chicken thighs (about 8)
  • 1 tablespoons vegetable oil
  • salt
  • pepper
  • 1 massive onion, finely cut
  • 8 ounces sliced recent mushrooms
  • 3 cloves garlic, minced
  • 1/2 teaspoon crushed red pepper flakes
  • 2 tablespoons general flour
  • 1 cup dry wine
  • 1 (14.5-ounce) will diced tomatoes, don’t drain
  • 2 tablespoons fixings
  • 3 bay leaves
  • 1 tiny Parmesan rind
  • 1 tablespoon recent thyme, or one teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 1 massive red bell pepper, ribs and seeds removed, chopped
Instructions:
  1. Heat an outsized Dutch kitchen appliance or cooking pan over medium heat. Add the vegetable oil. Season the chicken items with salt and pepper. Add half the chicken and cook, skin facet down, till crisp and brunet . flip the items over and cook another five minutes. take away to a plate and continue browning in tiny batches till all chicken is brunet . Reserve one tablespoon of the drippings within the pan.
  2. Add the onions, mushrooms and a pinch of salt to the pan with the reserved drippings. Cook over medium-high heat till the vegetables begin to brown and also the wetness evaporates.
  3. Add the garlic and red pepper flakes to the pan and sauté till aromatic, regarding thirty seconds. Stir within the flour and continued preparation and stirring for one a lot of minute. Add the wine, tomatoes, fixings, bay leaves, Parmesan rind, thyme, oregano and red bell pepper.
  4. Remove the skin from the chicken and discard. Add the skinless chicken items to the pan, pressing them down into the sauce in order that they square measure lined. bring around a boil, cowl and scale back the warmth to low. Simmer till the chicken is tender, regarding 40-45 minutes. Halfway through preparation, move the chicken items around and/or flip them over to confirm even preparation.
  5. Remove the bay leaves and Parmesan rind and discard. Check seasoning and add salt and pepper if required. Garnish with recent cut parsley leaves. Serve over hot stewed pasta or mush.
Recipe Notes:
  • You can purchase Parmesan rinds within the cheese section of most grocery stores.