Guest Post: Chicken Cacciatore
Recipe by The Messy Baker
Cacciatore means “hunter,” but the only hunting I did was to search for the mislaid corkscrew. Since I usually have all the required ingredients on hand, I’m tempted to rename this dish Chicken Dispensa (Pantry). It’s more accurate but just doesn’t have the same ring. In this version, I sautéed extra mushrooms for garnish. Maybe I should call it Chicken Cacciatore Fungi?
No matter what you call it, this recipe is very flexible. Cut up a whole chicken or use any combination of pieces you like. Use crimini, button or portobello mushrooms. Like it hot? Add some hot peppers along with the red.
Prep Time: 20 minutes
Cook Time: 60 minutes
Serves: 4 to 6
- 6 bone-in, skin-on chicken pieces
- sea salt
- fresh cracked pepper to taste
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 stalks celery, chopped
- 2 carrots, peeled and chopped
- 4 cloves garlic, minced
- 4 cups sliced crimini or button mushrooms, divided
- 1 red pepper, diced
- 1 cup dry red wine
- 2 796 ml tins tomatoes (San Marzano-style if you can get them)
- 1 teaspoon dried oregano
- 1 bunch fresh basil, cut in ribbons
- 1 tablespoon butter
- Season the chicken on both sides with salt and pepper.
- In a large Dutch oven, heat the oil over medium-high. Place chicken pieces skin side down in the hot oil, and cook until golden brown, about 4 minutes per side. Transfer chicken to a plate and set aside.
- Add the onions, celery, and carrots, to the pot. Cook, stirring occasionally until the onion softens. Add the garlic, half the mushrooms, and red pepper. Continue cooking until the mushrooms are soft, about 5 minutes.
- Add the wine. Reduce heat to medium, and cook, stirring, until most of the wine has evaporated, about 5 minutes.
- Crush the tomatoes with your hands and add them, along with the liquid, to the pot. Stir in the oregano, a generous pinch of salt, and a good grinding of black pepper.
- Return the chicken to the pan, along it any juices. Cover, reduce to low, and simmer for 25 to 30 minutes.
- While the chicken is cooking, sauté the remaining mushrooms. In a large skillet, melt the butter over medium heat. Add the sliced mushrooms with a generous pinch of salt. Cook until mushrooms are tender, and the liquid has evaporated. Set aside.
- Serve the chicken garnished with fresh basil and sautéed mushrooms.