|Copyright 2011 LtDan'sKitchen blogs|
Sunday, July 17, 2011
I was watching Throwdown with Bobby Flay some time ago and I hate to admit this but I watch the show purely to see him lose. There is something about this guy that rubs me the wrong way. I have to say though that he does win gracefully on his show and I love more the fact that his assistants don't mind telling him how it is. Chicken Cacciatore was one of the throwdowns that resonated with me and I have made this winning recipe of Keith Young a number of times. It may look like just another chicken stew in tomato sauce but it is really delicious. It can be served with spaghetti, adobo rice or as I prefer to serve it, with rice pilaf.
*Keith Young's Chicken Cacciatore - Adapted
Flour, to coat chicken
2 - 2 1/2 to 3-pound cut-up chicken
5 - 6 tbsp olive oil (you might need more)
6 cloves garlic, peeled and diced
10 to 12 ounces Cremini mushrooms, sliced
1 large onion, peeled and diced
2 red bell peppers, cored, seeded, and sliced into 1/2-inch strips
1 cup dry white wine
2 cups chicken broth
1 - 28oz can whole tomatoes, with their juice, crushed
1 tsp crushed red pepper flakes
kosher salt and black pepper
1 tsp dried oregano
3 to 4 tbsp tomato paste
6 leaves fresh basil, chopped
1. Coat the chicken pieces with the flour, shaking off any excess. Heat
3-4 tbsp oil in a large saucepan over medium-high heat. Add the
chicken in batches and fry until golden brown on all sides. When all
the chicken has been cooked, set it aside.
2. Add the garlic and onion to the pan and season with salt and pepper
and cook until softened. Add the red pepper flakes and half of the
oregano and saute for about a minute. Add the wine and let reduce
for about 1 minute. Add the chicken broth and tomatoes.
3. Return the chicken to the pot and bring the liquid to a boil, stirring
constantly. Turn down the heat and simmer for 30 to 45 minutes.
4. In a separate saute pan, heat 2-3 tbsp of olive oil over medium heat
and add the mushrooms and the red bell peppers and saute until the
vegetables are soft, approximately 6 minutes. Add to the pot with
the chicken and stir in the tomato paste. Simmer for 15 minutes.
5. Add remaining oregano and adjust the flavor with salt if needed. Stir
in the fresh basil just before serving.