This recipe looks complicated but you  are done fixing it before you know it.  The leftovers are out of this world. It can be made with a whole chicken but I like the taste with thighs and drumsticks.  It’s another recipe that can be made well in advance and re-heated.  It’s great over polenta or pasta, or will stand alone with a crusty chunk of bread.

Print Recipe

Chicken Cacciatore

Cuisine

Italian

Prep Time

30 minutes

Cook Time

45 minutes

Servings

people

Ingredients

• 1/4 cup dried porcini mushrooms soaked in hot water, then finely chopped, liquid reserved
• 14 pieces (about 4 pounds) chicken whole/cut up or thighs and drumsticks
• 2 1/2 teaspoons salt
• vegetable oil for browning chicken
• 2 tablespoons olive oil
• 2 medium onions cut in eighths
• 3 stalks celery sliced into 1/2 inch pieces on the bias
• 1 cup dry white wine
• 1 sprig fresh rosemary
• 28 ounce can Italian plum tomatoes crushed by hand
• 4 cups mixed mushrooms (cremini, button, shiitake) sliced
• 3 red, orange and yellow bell peppers cut in 1/2 inch strips
• 2 teaspoons dried oregano

Cuisine Italian Prep Time 30 minutes Cook Time 45 minutes Servings people Ingredients 1/4 cup dried porcini mushrooms soaked in hot water, then finely chopped, liquid reserved 14 pieces (about 4 pounds) chicken whole/cut up or thighs and drumsticks 2 1/2 teaspoons salt vegetable oil for browning chicken 2 tablespoons olive oil 2 medium onions cut in eighths 3 stalks celery sliced into 1/2 inch pieces on the bias 1 cup dry white wine 1 sprig fresh rosemary 28 ounce can Italian plum tomatoes crushed by hand 4 cups mixed mushrooms (cremini, button, shiitake) sliced 3 red, orange and yellow bell peppers cut in 1/2 inch strips 2 teaspoons dried oregano

Instructions

1. Soak 1/4 cup dried porcini mushrooms in enough hot water to cover them. When soft, finely chop and reserve liquid.

   
2. Season the chicken all over with 1/2 teaspoon salt. Pour enough vegetable oil into a large Dutch oven to cover the bottom of the pan. Set over medium heat. When oil is hot, brown the chicken all over in batches, about 2 to 3 minutes per side. Remove the chicken to a plate. Discard the vegetable oil.

   
3. Add the olive oil to the pot, and bring to medium-high heat. When the oil is hot, add the vegetables. Cook, stirring occasionally, until the onion and celery are caramelized on the edges, about 5 minutes. Put the chicken back in the pot , and pour in the white wine. Drop in the rosemary. Boil until the wine is reduced by half, then add the chopped porcini and the soaking liquid, omitting any gritty residue in the soaking liquid. Once the liquid, returns to a boil, add the tomatoes. Rinse out the can with 1 cup hot water and pour it into the sauce also. Bring to a boil, and simmer to let the sauce come together, about 5 minutes.

   
4. Pour in the sliced mushrooms, bell peppers, oregano, and remaining 2 teaspoons salt. Cover, bring to a simmer, and cook until the vegetables have begun to soften, about 10 minutes. Uncover, and cook until the sauce has reduced and the chicken is tender, about 15 to 20 minutes.

   

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