Trying Laura’s Chicken Cacciatore [DAY 8]

Trying Laura’s Chicken Cacciatore [DAY 8]

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RECIPE
DAY 8 — Chicken Cacciatore (Episode 9)

Serves 6-8

Ingredients:

2.5 pounds (1 kg) of Boneless Skinless Chicken Thighs
2 Large Red Bell Peppers [cut into bite size pieces]
1 Large Onion [cut into bite size pieces]
1 pound (450 g) Cremini Mushrooms [halved or quartered according to their sizes]
1 tsp (5 g) Hot Pepper Flakes
3 Cloves of Garlic [roughly chopped]
1 cup (250 ml) Red Wine
1 28oz (800 g) Can of Whole Plum Italian Tomatoes w/ juice (if you are going to make them from fresh tomatoes, you’ll need 10-12 fresh ripe tomatoes)
Salt & Pepper (to taste)
10 Fresh Basil Leaves (big ones)
3 Tbsp (40 g) Extra Virgin Olive Oil

NOTE: if you are going to make peeled tomatoes in their juice from fresh tomatoes, then follow these steps:
1) Put the tomatoes, a few at a time in a large pot of boiling water for 45 seconds, and then plunge them into a waiting bowl of ice water for 30 seconds. This makes the skins slide right off of the tomatoes!
2) Remove the skins, tough part around the stem, and any bruised or soft parts.
3) Cut the tomatoes in half.
4) Add 4 halves in a big pot, crushing them a bit with a wooden mallet or spoon as they are added to the pot, and bring to a gentle simmer. This will exude juice. Stir constantly to prevent burning!
5) Once the tomatoes are boiling, gradually add remaining tomatoes, stirring constantly. These remaining tomatoes do not need to be crushed. Once all of them are in the pot, boil gently for 5 more minutes. DONE!

Process:

1) Salt and pepper the top of the chicken and put it seasoned side down into a preheated large deep pan, on medium heat. Season the other side of the chicken and sear it on each side for about 4 minutes, you just want the chicken to be light golden brown (don’t overcrowd the pan, because you’ll end up steaming it, instead of searing it!). Once done, remove it from the pan and set aside.

2) In the same pan sauté the onions and peppers on medium heat until they start to cook down and begin to caramelize for about 5 minutes, add the mushrooms and garlic and season with salt and pepper, toss everything and place a lid on the pan for about 7 minutes, so that everything cooks down together and all the natural juices from the mushrooms come out.

3) Once all the vegetables are cooked down add the hot pepper flakes, the chicken (cover it a bit with vegetables), the red wine and cook down for a few minutes; then add the tomatoes and half of the basil (tear the leaves up), season with salt and pepper and let this cook covered for 1 hour and 10 minutes on low heat.

4) After 1 hour and 10 minutes turn the heat off and sprinkle in the remaining fresh basil, plate on a beautiful shallow bowl and serve with crusty bread to soak up the delicious sauce.

Recipe by: Laura Vitale
Edited by: Ruta