I LOVED Stanley Tucci's take on chicken cacciatore. This recipe has a lot of steps but it is worth it!! DELICIOUS!
ingredients
¼ cup olive oil
2 red or green bell peppers, seeded and cut into strips 1 inch (2.5 cm) wide
½ lb. mushrooms, sliced ¼ inch thick
1 free-range chicken, about 3 lb. cut into serving pieces
Kosher salt and freshly ground pepper
½ cup dry white wine
2 ½ cups coarsely chopped yellow onions (about 2 medium onions)
2 garlic cloves, coarsely chopped
1 cup canned whole plum tomatoes or your favorite marinara sauce
directions
In a large sauté pan over medium-high heat, warm the olive oil. Add the bell peppers and cook, stirring, until slightly softened, about 10 minutes. Remove from the pan and set aside.
Add the mushrooms and cook, stirring, until slightly softened, about 8 minutes. Remove the vegetables from the pan and set aside.
Season the chicken pieces with salt and pepper. Add to the pan and brown lightly on both sides, about 15 minutes total. Remove the chicken from the pan to a platter and set aside. Pour the wine into the pan and stir to incorporate any cooking juices. Add the onions and garlic and cook until the onions are slightly softened, about 3 minutes. Stir in the tomatoes, crushing them with your hand or the back of a slotted spoon as you add them to the pan. Return the chicken to the pan along with any juices that have accumulated on the platter. Bring to a boil, then reduce the heat to a simmer. Cover and cook, stirring occasionally, until the chicken is cooked through, about 30 minutes.
Stir the peppers and mushrooms into the chicken. Return to a simmer, cover and cook to blend the flavors, about 10 minutes. The cacciatore may be set aside at this point for several hours before reheating and serving with bread to dip into the sauce. Serves 4.
(recipe found on https://www.williams-sonoma.com/recipe/stanley-tucci-chicken-cacciatore.html)
No comments:
Post a Comment