Chicken Cacciatore
Chicken Cacciatore
Servings Prep Time
6 people 30minutes
Cook Time
45 minutes
Servings Prep Time
6 people 30minutes
Cook Time
45 minutes
Ingredients
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.