Chicken Cacciatore
Place holder for ingredients until I can finish. Important for a proper cacciatore: Red Wine 7 no flour
Place holder for ingredients until I can finish. Important for a proper cacciatore: Red Wine 7 no flour
- Carbohydrate 0 g
- Cholesterol 0 mg
- Fat 0 g
- Fiber 0 g
- Protein 0 g
- Saturated Fat 0 g
- Serving Size 1 1 Serving (299g)
- Sodium 0 mg
- Sugar 0 g
- Trans Fat 0 g
- Calories 0 calories
Step-by-step
- Preheat oven to 400°F. Combine plum tomatoes, mushrooms, and onion in large bowl. Add 3 tablespoons oil and vinegar; toss to blend. Sprinkle generously with salt and pepper. Spread vegetable mixture in single layer on large rimmed baking sheet. Roast until onion slices are golden brown and all vegetables are tender, stirring frequently, about 50 minutes. Remove from oven and set aside. Reduce oven temperature to 350°F.
- Sprinkle chicken with salt, pepper, and 1 tablespoon rosemary. Heat remaining 2 tablespoons oil in heavy large deep ovenproof skillet over medium-high heat. Add chicken and sauté until golden brown, about 6 minutes per side. Transfer chicken to bowl. Add wine to skillet and boil until wine is reduced by half, scraping up browned bits, about 1 minute. Stir in canned tomatoes with juice, then broth and bring to boil. Reduce heat to medium and simmer 10 minutes to blend flavors. Return chicken to sauce in skillet. Place skillet in oven and roast uncovered until chicken is cooked through and juices run clear when pierced with knife, about 25 minutes. Remove skillet from oven. Stir in roasted vegetables, remaining 1/2 tablespoon rosemary, half of basil, and half of capers. Simmer over medium heat until vegetables are heated through. Season with salt and pepper.
- Place pasta in large shallow bowl. Top with chicken and sauce. Sprinkle remaining basil and capers over.
Deep mahogany chicken skin yields to tender meat blanketed in a rich reduction of crushed tomatoes, dry red wine, and savory chicken stock. Preparing this rustic Italian braise requires attention to how moisture and heat transform both the poultry and the aromatics.
- Sear the chicken pieces in a heavy heavy-bottomed ovenproof skillet over medium-high heat for approximately six minutes per side until deeply browned before transferring them to a bowl.
- Boil the dry red wine in the same skillet until it reduces by half, actively scraping up the browned fond from the bottom to build a complex flavor base.
- Roast the plum tomatoes, crimini mushrooms, and onions on a rimmed baking sheet at 400 degrees Fahrenheit for 50 minutes until the onions turn golden brown and soften completely.
- Control the braising environment by reducing the oven temperature to 350 degrees Fahrenheit after roasting the vegetables, then place the uncovered skillet inside for roughly 25 minutes until the juices run clear.
- Substitute fresh rosemary and basil with dried equivalents only if necessary, keeping in mind that dried herbs are far more potent and require a one-to-three conversion ratio to avoid overpowering the sauce.
The combination of acidic tomatoes and earthy mushrooms interacts chemically with the amino acids in the chicken to produce an intensely savory depth known as umami. Proper reduction of the wine concentrates natural sugars while mellowing alcohol harshness completely.
