I made a dummed down version of chicken cacciatore last night. It was very good, but I prefer the classic recipe from our Italian housekeeper, Maria Rosa Rotondo-Areola. Chicken Cacciatore 8 Boneless skinless chicken thighs¼ cup all-purpose flourKosher salt and fresh-ground pepper, to taste4 Tablespoons extra-virgin olive oil separated1 yellow onion, halved and sliced into half-moons2 cloves minced fresh garlic¼ cup dry white wine15 oz can whole tomatoes, crushed by hand1 cup chicken broth2 teaspoon fresh thyme1 teaspoon dried Italian seasoningRed pepper flakes, to taste2 cups sliced baby Bella mushroomsFresh grated Parmesan 1. Combine the flour, salt and pepper in a glass dish. Dredge the chicken in the seasoned flour making sure that each thigh is well covered. The flour gives the thigh a crust and adds body and texture to the sauce. Reserve the excess flour.2. Heat 2 Tablespoons of oil in a sauté pan over medium-high. Add the chicken thighs and cook until browned, 3 minutes per side. It may take a little longer to lightly brown. Transfer the chicken to a plate.3. Add the other 2 Tablespoons olive oil in the same pan and sauté the onions and garlic for 2 minutes. Stir in the reserved flour mixture; cook 1 minute. Add the wine and cook until it is absorbed.4. Stir in tomatoes, broth, thyme, Italian seasoning, and pepper flakes. Add mushrooms and return the chicken to the pan. You don’t have to sauté the mushrooms — they will cook while simmering. Cover the pan, reduce heat to low and simmer sauce until mushrooms and chicken are cooked through, about 20 minutes.5. Season your cacciatore with salt and pepper and garnish with Parmesan.Chicken Cacciatore
I made a dummed down version of chicken cacciatore last night. It was very good, but I prefer the classic recipe from our Italian housekeeper, Maria Rosa Rotondo-Areola. Chicken Cacciatore 8 Boneless skinless chicken thighs¼ cup all-purpose flourKosher salt and fresh-ground pepper, to taste4 Tablespoons extra-virgin olive oil separated1 yellow onion, halved and sliced into half-moons2 cloves minced fresh garlic¼ cup dry white wine15 oz can whole tomatoes, crushed by hand1 cup chicken broth2 teaspoon fresh thyme1 teaspoon dried Italian seasoningRed pepper flakes, to taste2 cups sliced baby Bella mushroomsFresh grated Parmesan 1. Combine the flour, salt and pepper in a glass dish. Dredge the chicken in the seasoned flour making sure that each thigh is well covered. The flour gives the thigh a crust and adds body and texture to the sauce. Reserve the excess flour.2. Heat 2 Tablespoons of oil in a sauté pan over medium-high. Add the chicken thighs and cook until browned, 3 minutes per side. It may take a little longer to lightly brown. Transfer the chicken to a plate.3. Add the other 2 Tablespoons olive oil in the same pan and sauté the onions and garlic for 2 minutes. Stir in the reserved flour mixture; cook 1 minute. Add the wine and cook until it is absorbed.4. Stir in tomatoes, broth, thyme, Italian seasoning, and pepper flakes. Add mushrooms and return the chicken to the pan. You don’t have to sauté the mushrooms — they will cook while simmering. Cover the pan, reduce heat to low and simmer sauce until mushrooms and chicken are cooked through, about 20 minutes.5. Season your cacciatore with salt and pepper and garnish with Parmesan.