This authentic Chicken Cacciatore Recipe is a delicious braised chicken dish loaded with mushrooms and vegetables in a tomato and herb broth.
Servings: 5
Prep Time: 20 minutesminutes
Cook Time: 50 minutesminutes
Total Time: 1 hourhour10 minutesminutes
Ingredients
¼cupof reconstituted dried porcini mushrooms
1whole chicken broken down into parts
2tablespoonsolive oil
½peeled and small diced yellow onion
3small diced ribs of celery
2peeled and small diced carrots
4finely minced cloves of garlic
1cupsliced baby portabella
1cupsliced button mushrooms
1cupdry red wine
2 28-ouncecans whole peeled tomatoes, crushed with your hands
1tablespoonchopped fresh parsley
1 ½teaspoonschopped fresh rosemary
sea salt and fresh cracked pepper to taste
Instructions
Pour 2 cups of boiling water over top a ½ ounce of dried porcini mushrooms in a medium-sized bowl and let them sit for 20 minutes.
Finely strain the mushrooms and reserve ½ of the liquid.
Rinse the mushrooms well under cold water and then squeeze out as much liquid as possible. Roughly small chop the mushrooms.
Season the chicken parts well on all sides with salt and pepper.
Heat the olive oil into a large rondeaux pot over medium heat until it begins to smoke likely.
Add chicken parts and brown them well on each side, which takes about 4 minutes per side.
Remove the chicken and set aside.
Next, add the onions, celery, carrots, garlic, and mushrooms to the pan and sauté for 6 to 7 minutes or until browned over medium-high heat.
Deglaze with the wine and cook over medium heat until the liquid is almost gone, which takes about 5 minutes.
Pour in the reserved porcini mushroom liquid, tomatoes, herbs, salt, and pepper and stir.
Add the browned chicken back in and add a lid to the pot and simmer over low heat for 25 to 30 minutes.
Garnish with chopped parsley.
Notes
Make-Ahead: You can make this up to 30 minutes ahead of time. Just keep it covered over low heat.How to Store: Place this covered in the refrigerator for up to 5 days. This will freeze covered for up to 3 months. Thaw it in the refrigerator for 1 day before reheating.How to Reheat: Add the desired amount of chicken cacciatore to a rondeau pot and cook over low heat while occasionally stirring. Adjust the seasonings with salt and pepper and serve.Feel free to use chicken breasts, thighs, or drums.When searing the chicken, be sure not to crowd the pan too much so you can get a good sear. If you need to sear it in batches, then please do it.