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  • Recipe
  • Entrées

Chicken Cacciatore

Chicken Cacciatore

Ingredients

  • 8 oz.
    Flour
  • 1/2 tsp.
    Kosher Salt, plus extra for seasoning
  • 1/4 tsp.
    Cracked Black Pepper, plus extra for seasoning
  • 1 ea.
    Whole Chicken, about 4 pounds, cut up
  • 1 c
    Frying Oil
  • 1/2 c
    Garlic Oil
  • 3/4 c
    White Onion, diced
  • 1/2 c
    Red Bell Peppers, diced
  • 1/2 c
    Green Bell Peppers, diced
  • 1/2 head
    Garlic, thinly sliced
  • 1 ea.
    Dried Bay Leaf
  • 1 T
    Flat Leaf Parsley, chopped
  • 1 T
    Oregano Leaves, chopped
  • 1 T
    Basil, chopped
  • 1/2 T
    Rosemary Leaves only, chopped
  • 1/2 lb.
    Cremini Mushrooms, wiped, stems trimmed, quartered
  • 1/2 c
    White Wine
  • 16 oz.
    Canned Whole, Peeled Italian Plum Tomatoes
  • 1/2 c
    Chicken Stock
  • 1/2 c
    Brown Sauce
  • 6 oz.
    Wide Egg Noodles, cooked al dente

Preparation

Whisk together flour, ½ teaspoon salt and ¼ teaspoon pepper and dredge chicken; shake off excess. Heat oil in large sauté pan over medium-high heat. Fry chicken until browned; transfer to lined sheet pan. In a separate large pan over high heat, combine garlic oil, onion and bell peppers and sauté until mixture begins to brown; add garlic and cook 1 to 2 minutes.

Add bay leaf, parsley, oregano, basil, rosemary and mushrooms; sauté 5 minutes. Add ¾ teaspoon kosher salt, ¼ teaspoon cracked black pepper and wine, and cook for 2 to 3 minutes. Add tomatoes, chicken stock and brown sauce and bring to a boil. Reduce by one-quarter, leaving vegetables intact.

Combine the chicken and the sauce in a roasting pan large enough to fit the contents. Cover and bake in preheated 350°F oven for 25 to 35 minutes. Spread cooked pasta in center of a large serving platter. Arrange chicken pieces over noodles, top with sauce and serve family style.