Chicken Cacciatore
Serves: 4
Manley Abshire
1 January 1970
Based on User reviews:
49
Spice
52
Sweetness
53
Sourness
41
mins
Prep time (avg)
4.6
Difficulty
Ingredients:
4 tbsps
Olive Oil3 cloves
Garlic (thinly sliced)1
Serrano1 cup
Red Wine (dry)3 small
Rosemary (sprigs fresh)3 sprigs
Thyme (fresh)1
Honey2 tbsps
Capers (brined, drained)Directions:
1
Watch how to make this recipe
2
Heat 2 tablespoons of the oil in a large Dutch oven over high heat
3
Sprinkle the chicken pieces on both sides with salt and pepper
4
Working in batches, place the chicken in the pan, skin-side down, and cook until golden brown, 3 to 4 minutes
5
Turn the chicken over and cook until golden brown, 2 to 3 minutes
6
Remove the chicken to a large plate
7
Add another tablespoon of the oil to the pan and heat until almost smoking
8
Add the mushrooms, season with salt and pepper and cook, stirring occasionally, until they are golden brown and their liquid has evaporated, about 10 minutes
9
Remove to a plate
10
Add the remaining 1 tablespoon oil, the onions and the bell peppers to the pan and cook until soft, about 4 minutes
11
Add the garlic, serrano chiles and red pepper flakes, and cook for 1 minute
12
Stir in the wine and cook until almost completely reduced
13
Add the chicken broth, tomatoes, rosemary and thyme, and bring to a simmer
14
Return the dark meat and mushrooms to the pan, reduce the heat to medium-low, cover the pan and cook until the chicken is tender, about 30 minutes
15
Add the white meat to the pan, cover and continue cooking for 10 minutes
16
Remove the chicken with a slotted spoon to a large shallow bowl and tent it loosely with foil
17
Raise the heat under the pan to high and cook the liquid, stirring occasionally, until thickened to a sauce consistency, about 15 minutes
18
Season with salt, pepper and honey
19
Stir in the basil and capers, and pour the sauce over the chicken
20
Garnish with fresh basil sprigs
21
Serve over spaghetti and sprinkle with shaved Parmesan