Sunday, July 17, 2011

Chicken Cacciatore

Copyright 2011 LtDan'sKitchen blogs
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. 


  1. Hey this chicken Cacciatore is amazing, i have tried it in a hotel and its really delicious, Thanks for sharing the recipe, i'll surely try it..

  2. MA Sydney, you are welcome. Make sure you check the link to the original recipe. I've made some minor changes due to the fact that I don't like green bell peppers and that I like my veggies a bit undercooked. -Dan