Friday, March 21, 2008

Chicken Cacciatore

Cacciatore (catch-a-torry) means "hunters" and the dish has a sort of hearty, woodsy flavor from the mushrooms, wine and rosemary. This dish is quite easy to execute and can be made mostly from ingredients you ought to have in your pantry/fridge/freezer (except for the fresh rosemary, but you should plant some in your yard because it beautiful, tasty, useful, and extremely hardy--tolerating heat and cold very well).
Cooking time is over an hour, but for most of that time, it just sits on the stove, requiring no attention. This recipe should be enough to feed 10 people. You could cut it in half, or freeze part of it for a smaller group.

Dredge 3-3.5 lbs. of boneless/skinless chicken thighs and fry in batches until golden in a few tbsp. of olive oil in a large dutch oven or skillet (This step is a little tedious and a tad messy, so skip it if it's going to prevent you from making the dish, but it will improve the flavor and texture).
Slice one half pound of thick sliced bacon into little strips and fry it in a pan until it's thoroughly cooked but not crispy and drain the oil.
Chop one yellow onion, 2 carrots and 2 stalks of celery and sautee them in a large dutch oven or heavy pot on moderately high heat until the veggies start to get some color from the heat.
Squish the tomatoes from two 2 28 oz. cans in your hands (be careful--they'll explode onto your walls) and add them along with their juice to the pot.
Add 1 1/2 cups of red wine and 2 cups of chicken broth, then place the chicken thighs back in (or add them raw if you didn't brown them).
Slice 2 portobella mushrooms (cut them in half, then slice them) and about 10 white mushrooms and add them to the pot.
Add 1 tbsp. each of dried oregano and chopped, fresh rosemary along with a pinch or more of crushed red pepper flakes, 5 0r 6 cloves of minced garlic, the cooked bacon, and some black pepper.
Let it all simmer for about an hour and boil 2 lbs. of pasta in salted water when it's almost time to eat. I think linguine is best. while the pasta is cooking, use a wooden spoon to gently break up the chicken thighs a little bit, then at the last minute, stir in 1/2 cup of fresh, chopped parsley. Serve it over the pasta.

3 comments:

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Rachel said...

AAGGHGHGH!!!
YUM!