Cacciatore means “hunter’s style” and I always imagine a group of hunter gathered around a fire digging into bowls of this. It’s the same way I imagine the crew from a fishing boat gathered on the dock for some fish stew. This dish is belly warming and tastes great the next day. While I add the thyme and bay leaves to the braise early on, I add them in and let it sit, almost like a teabag in a cup of tea, and then remove it before it takes over. Sometimes less is more. You can mix breast and thigh meat or do all of one of the other for this recipe.
Ingredients
2 tablespoons extra-virgin olive oil
One 3 ½ – 4 pound chicken, in parts, breasts halved, thighs and drumsticks
Kosher salt
1/4 teaspoon red pepper flakes
2 medium yellow onions, thinly sliced
6 medium cloves garlic, thinly sliced
10-12 medium (8 ounces) white button mushrooms, thinly sliced
1 tablespoon red wine vinegar
1 28-ounce can whole, peeled tomatoes
2 bay leaves
4 sprigs fresh thyme
Serves 4
Instructions
Brown the chicken: Heat a large skillet over high heat and add the oil. Arrange the chicken on a tray in a single layer, season with salt and pepper flakes. When the oil begins to smoke lightly, use a pair of metal tongs to carefully add the pieces, skin side down, to the oil. Do not overcrowd the pan. Resist the temptation to move or turn the pieces. Allow them to brown on their first side over medium heat, 5-8 minutes. Turn the chicken pieces on their second side and brown the, 5-8 minutes. Transfer the chicken pieces to a tray and set aside.
Make the sauce: In the skillet where you browned the chicken, stir the onions, garlic and mushrooms. Season with salt and cook over medium heat, stirring frequently, until they turn light brown, 5-8 minutes. Add the vinegar and tomato and reduce until almost all liquid is gone, 5-8 minutes. Bring the tomatoes to a simmer and add the bay leaves and thyme.
Finish: Arrange the chicken pieces in a single layer in the tomato and pour any juices into the sauce as well. Keep the heat low and simmer until the chicken is cooked through, 30-35 minutes. Shut off the heat and let the chicken rest a few minutes. Remove and discard bay leaves and thyme. Taste for seasoning.
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Cook With Me
For Alex Guarnaschelli,cooking has never been just about getting dinner on the table. With a legendary cookbook-editor mother (Maria Guarnaschelli) and afood-obsessed father, the….
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