Chicken CacciatorePosted: April 24, 2013
We got a taste of summer over the weekend here in Los Angeles. The weather was so nice and hot – perfect for the beach. To top it off, I was able to spend time with my parents and take advantage of their much larger kitchen! After browsing a bunch of recipes, I settled on a Chicken Cacciatore recipe from Whole Living. This dish was a first for me, so I welcomed my parents’ culinary wisdom with open arms!
The recipe calls for a slow cooker, but we decided to alter the steps by first sautéing the ingredients and then letting it finish cook in the oven. Here is our version of the recipe:
1 whole chicken, cut into 10 pieces, skin removed
8 ounces cremini mushrooms, quartered
1 can (28 ounces) diced peeled plum tomatoes in juice
1/4 cup all-purpose flour
3/4 cup chicken stock
1/4 cup dry white wine such as Sauvignon Blanc
1 celery stalk, thinly sliced
1 small onion, halved and thinly sliced
1 sprig fresh rosemary or 1/2 teaspoon dried
Coarse salt and ground pepper
Extra virgin olive oil
San Marzano tomatoes from Italy, favored by many professional chefs, can be found at your local grocery store.
1. Once the ingredients have been measured and prepared, heat a large, oven-safe sauté pan over medium-high heat. Drizzle the pan with 1-2 tablespoons of extra virgin olive oil.
2. Brown the chicken, about three minutes on each side. You may need to do this in two or three batches. Set chicken aside on a plate.
3. Add the onions and celery to the pan. Sauté for about five minutes. Next, add in the mushrooms with salt and pepper and sauté for another five minutes.
4. Deglaze the pan by adding the white wine. Scrape the crispy bits off of the bottom of the pan with a wooden spoon. Then, add in the flour and stir.
5. Add the tomatoes, chicken broth and rosemary, and stir frequently for a few minutes.
6. Put the pan in the oven, covered, at 350° F for 40 minutes. Bake for another 20 minutes uncovered.
7. Eat and enjoy!
Price: The recipe didn’t call for too many ingredients, which helps with cost. If you already own the basic ingredients like EVOO, rosemary and chicken stock, your trip to the grocery store will be short. The whole chicken is a bit pricey, but you’ll have plenty of leftovers!
Preparation: The toughest part is cutting up the chicken, but this is where YouTube comes in if you’re not sure what to do! Everything else was fairly simple to prepare.
Cooking: Make sure to start early, because it took almost 1.5 hours from start to finish. Once you finish sautéing, the pan goes straight into the oven so you can sit back and relax until it’s ready.
Taste: This chicken tasted incredible! I’m not a huge fan of tomatoes, but these tasted so good that I didn’t mind eating them at all. The sauce was rich but not overpowering, and tasted great with the steamed rice we cooked. I recommend this dish, especially if you’re cooking for several people.