The preparation is as simple as the ingredients: a quick sauté to brown the chicken and get the vegetables started, then a slow, easy braise to deepen the flavors and allow the sauce to thicken a bit.
Serve the cacciatore by itself or with pasta. Here, I used buttered noodles alongside-but serve the sauce on top, if you like.
This is simple, rustic Italian at its best.
- 3 tbsp olive oil, plus more as needed
- 1 whole fryer chicken (about 3-1/2 lbs), cut into 8 serving pieces
- flour, for dredging
- sea salt
- freshly ground black pepper
- 8 ounces crimini mushrooms, thickly sliced
- 1 medium onion, cut into thin, vertical strips
- 1 medium red bell pepper, cut into thin, 2-inch strips
- 2 garlic cloves, chopped
- 1/2 cup dry red wine
- 1 14.5-oz can stewed tomatoes, in juice
- 1/2 cup chicken broth
- 1 tsp dried oregano
- 1/4 cup chopped fresh parsley, plus more for garnish
- 2 tbsp red wine vinegar
- 2 tsp chopped fresh rosemary
- 8-oz broad egg noodles (with or without yolks)
- 2 tbsp unsalted butter
- Heat a large, heavy skillet over medium heat and add 3 tablespoons of olive oil. Dredge the chicken pieces in flour, shaking off excess. Season with salt and pepper and add to the skillet. Cook until browned, about 5 minutes per side.
- Transfer the chicken to a plate. If there are less than 2 tablespoons of fat in the pan, add more oil.
- Add the mushrooms, onion, and bell pepper to the pan. Sauté until just tender and most of the liquid is absorbed, about 8 minutes. Add the garlic and sauté 1 minute.
- Add the wine to the pan, scraping up browned bits, and bring to a simmer. Cook 2 minutes.
- Add the tomatoes, chicken broth, and dried oregano and season with salt and pepper. Bring to a simmer, breaking up the tomatoes, and cook 5 minutes.
- Reduce the heat to low and return the chicken to the pan, nestling into the sauce. Cook with the lid slightly ajar, until the chicken is tender (turning 2-3 times) and the sauce is slightly thickened, 45-50 minutes.
- Stir in the parsley, vinegar, and rosemary and cook 5 minutes longer. Remove from the heat.
- Meanwhile, cook the noodles in a pot of boiling, salted water 10 minutes and drain. Return to the pot and add the butter, stirring well to melt and combine. Season with salt and pepper.
To serve, divide the chicken and sauce among 4 plates or shallow bowls. Divide the noodles alongside and garnish with chopped parsley. Serve right away.
Article Source: http://EzineArticles.com/expert/Pamela_Steed_Hill/1935069