Cooking with Katie



Chicken Cacciatore

Juicy chicken, sweet onions, rich tomato broth, succulent mushrooms and peppers…are you hungry yet? Chicken cacciatore (pronounced catch-i-tory) is my family’s new favorite dinner, and for good reasons, too! You braise the beautifully seared chicken thighs and serve them swimming in a lovely tomato-vegetable sauce. Since we’ve been getting so much snow and ice in northern Texas, it was nice to have a hearty, well-balanced meal to cheer us up!  

I know that this dish may sound kind of difficult, but it turned out to be so much easier than I thought! It’s a great dish to serve to company because they’ll think you spent a long time working on it, but really you spent about 45 minutes on the whole meal! You’re sure to get two thumbs-up with this crowd pleaser!

Chicken Cacciatore (Anne Burrell)

  • olive oil (as needed)
  • 8-10 chicken thighs (I used boneless, skinless; you could use bone-in, skin-on if you’d like)
  • 2 large onions
  • pinch of crushed red pepper flakes
  • 4 garlic cloves, smashed and minced
  • 1 red bell pepper, diced
  • 1 yellow bell pepper, diced
  • 1 pound cremini mushrooms, sliced
  • 2 c dry white wine
  • 1 28 oz  can plum tomatoes
  • 1 bundle thyme
  • 3 dried bay leaves

Coat a large pan with olive oil and sear chicken.

Your goal is not to cook the chicken all the way through, just to brown the outside!

Slice your onion (I only used 1, and I didn’t use the garlic), mince your garlic, dice your peppers, slice your mushrooms (I bought pre-sliced), and bundle your thyme. Saute the onions in olive oil with the red pepper flakes until they are brown and caramelized, 8-10 minutes. Then add the garlic and cook for 1-2 minutes. Add the peppers, next, and cook for 1-2 minutes. Throw in the mushrooms and saute until soft. De-glaze the pan by adding the white wine.  

Now for the tomatoes, you could run them through a food mill if you have one, or you could do what I did and puree them in a blender, then run them through a fine-mesh strainer to get out the seeds and pulp. Add them to the pot with the thyme, bay leaves, and chicken. Bring to a boil then reduce to a simmer and partially cover for 20-30 minutes.

Once it’s done simmering, remove the chicken and taste the sauce for seasoning. Remove the thyme and bay leaves and serve the sauce over the chicken.

Sprinkle with parmesan cheese and serve alongside egg noodles or rice and a green vegetable.

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