Chicken Cacciatore Social Chef Style

Published on November 17, 2013 | In Italian | By The Social Chef |

- Prep Time
- 20 Minutes
- Cook Time
- 110 Minutes
- Difficulty Level

Chicken Cacciatore is a hearty dish I enjoy especially during the fall. I make it a variety of ways, one which is a simple way and one that is a bit more time consuming. The more time consuming version is much more desirable for me but it all depends on my time constraints. I also prefer it served over pasta such as tagliatelle but can be served without or with another type of pasta.

Recipe Rating

(1 Rating)

Ingredients

8 chicken thighs seasoned with salt and pepper
3 each red and green pepper sliced into 1/2 inches
1-2 medium sweet onions sliced into 1/2 inches
28 oz canned whole Italian tomatoes
3 cloves chopped garlic
2 tablespoons dried oregano
1 cup dry red wine
1 1/2 cups flour
1/2 cup chicken stock
3 tablespoons vegetable oil
3 tablespoons unsalted butter
Simple Tomato Sauce
1 28 oz can whole Italian tomatoes
1/2 sweet onion chopped
2 garlic cloves minced
2 teaspoons salt
1 teaspoon sugar
4 fresh basil leaves
1 teaspoon oregano
1/4 cup dry red wine
1 lb tagliatelle or pasta of choice

Instructions

1. Prepare simple tomato sauce first
2. Using a heavy pot over medium heat add 1 tablespoon olive oil, onions and a pinch of salt sauté for 5-minutes
3. Combine garlic, stir and sauté for 1-minute
4. Crush tomatoes in hand adding to pot and fold adding oregano, basil, red wine and pinch of salt and cook for uncovered for 30-minutes
5. Using an immersion blender puree sauce and turn off heat hold
6. Preheat oven to 375
7. In a glass bowl add flour, sprinkle of salt and pepper and lightly coat each piece of chicken in flour
8. Using a large skillet over medium heat add butter, vegetable oil until melted and hot
9. Add chicken cooking each side until golden brown, about 2-minutes per side and transfer to a plate and hold covered
10. Increase heat to high adding red wine and chicken stock, bring to a boil to deglaze using a spoon to scrape all the bits from the pan, about 1-2 minutes and adding to dutch oven
11. Place chicken in dutch oven adding onions, peppers, garlic, tomato sauce and chicken stock and red wine from skillet
12. Take remaining can of Italian plum tomatoes and hand crush them over the chicken and bake for 1-hour covered
13. Serve over pasta, garnish with freshly grated reggiano and fresh chopped basil

Servings : 4
Ready in : 130
Course : Entrée
Recipe Type : Chicken, Pasta

Instructions

1. Prepare simple tomato sauce first
2. Using a heavy pot over medium heat add 1 tablespoon olive oil, onions and a pinch of salt sauté for 5-minutes
3. Combine garlic, stir and sauté for 1-minute
4. Crush tomatoes in hand adding to pot and fold adding oregano, basil, red wine and pinch of salt and cook for uncovered for 30-minutes
5. Using an immersion blender puree sauce and turn off heat hold
6. Preheat oven to 375
7. In a glass bowl add flour, sprinkle of salt and pepper and lightly coat each piece of chicken in flour
8. Using a large skillet over medium heat add butter, vegetable oil until melted and hot
9. Add chicken cooking each side until golden brown, about 2-minutes per side and transfer to a plate and hold covered
10. Increase heat to high adding red wine and chicken stock, bring to a boil to deglaze using a spoon to scrape all the bits from the pan, about 1-2 minutes and adding to dutch oven
11. Place chicken in dutch oven adding onions, peppers, garlic, tomato sauce and chicken stock and red wine from skillet
12. Take remaining can of Italian plum tomatoes and hand crush them over the chicken and bake for 1-hour covered
13. Serve over pasta, garnish with freshly grated reggiano and fresh chopped basil

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About Chef

The Social Chef

Michael Van Horn (aka MJ) 'The Social Chef', has incorporated his passion for culinary with his love and artistic ability of photography, his infatuation with writing, his charismatic ways of ...