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Chicken Cacciatore
Ingredients
• 1.8kg (4 lbs.) bone-in, skin-on chicken legs, thighs and drumsticks split
• Kosher salt and freshly ground black pepper
• 3 tablespoons (45ml) extra-virgin olive oil
• 225g yellow onion (1 small) , sliced thin
• 225g red bell pepper (1 large), stemmed, seeded, and sliced thin
• 225g button mushrooms, sliced thin
• 5 medium cloves garlic, sliced thin
• 3/4 cup (175ml) dry white wine
• 1 (28-ounce; 795g) can peeled whole tomatoes, drained and crushed by hand, plus 1/2 cup (120ml) reserved juices from can
• 2 sprigs fresh rosemary, sage, and thyme
• 2 bay leaves
Directions
1. Preheat oven to 350°F (175°C).
2. Heat a large Dutch oven over medium-high heat until 350º-400º. Working in batches, add chicken and cook, turning occasionally, until browned all over, about 6 minutes per side. Transfer chicken to a platter as it finishes browning and set aside.
3. Add the mushrooms to the chicken fat and cook, stirring frequently, until they have given up moisture and begin taking on color. 6-10 minutes.
4. Add onion and pepper. Stir frequently and scrape up any browned bits, until softened, about 8 minutes. Add the garlic and cook until fragrant, about 3 minutes.
5. Add wine and bring to a simmer. Add tomatoes and reserved juices, along with herb sprigs and bay leaf. Return to a simmer. Season with salt and pepper. Nestle chicken and any accumulated juices into liquid and vegetables.
6. Cover and transfer to oven for 90 minutes. Discard herb sprigs and bay leaf. Shred the chicken and add it back to the pot. Discard the skin and bones. Return to the stove top over medium heat and bring to simmer. Reduce until you reach your desired consistency; the cacciatore in the video was reduced for about fifteen minutes. Skim any excess fat off the top of the stew. Serve right away, garnishing with minced parsley if desired.
00:00 – Intro
00:47 – Ingredients
01:02 – Butchering Chicken
01:43 – Slicing Vegetables
02:46 – Crushing Tomatoes
03:17 – Cooking
05:29 – Shredding
06:40 – Serving
06:54 – Tasting
08:20 – Credits