Chicken Cacciatore
Posted May 9, 2007 – 6:27 pm in: Italian, Poultry
Ingredients:
- 1 ounce dried mushrooms
- 1 medium chicken, cut into pieces
- 2 teaspoons salt, plus more to taste
- 1 teaspoon freshly ground black pepper, plus more to taste
- 3 tablespoons olive oil
- 1 onion, chopped
- 2 garlic cloves, finely chopped
- 1/2 cup dry white wine
- 1/2 cup reduced-sodium chicken broth
- 1 tablespoon tomato paste
- 1 ( 28-ounce) can diced tomatoes with juice
- 1/2 teaspoon of freshly ground allspice
- 2 bay leaves
- 1 1/2 teaspoons dried thyme leaves
Garnish:
Chop together, the zest of one lemon, 1 clove garlic, cup fresh basil leaves.
Directions:
- Sprinkle the chicken pieces with 1 teaspoon of each salt and pepper.
- In a large, heavy saute pan, heat the oil over a medium-high heat.
- Add the chicken pieces to the pan and saute until browned. If all the chicken does not fit in the pan, saute it in 2 batches.
- Transfer the chicken to a plate and set aside.
- Add onion to pan and saute over medium heat until the onion is tender, about 5 minutes. Season with remaining salt and pepper.
- Add the wine and simmer until reduced by half.
- Stir in the tomato paste, tomatoes with their juice, broth, allspice, bay leaves and thyme.
- Return the chicken pieces to the pan and turn them to coat in the sauce. Bring the sauce to a simmer.
- Continue simmering over medium-low heat until the chicken is just cooked through, about 40 minutes.
- Transfer the chicken to a platter. If necessary, boil the sauce until it thickens slightly.
- Spoon the sauce over the chicken, then sprinkle with the garnish and serve.