Pollo alla Cacciatora (Chicken Cacciatore)
This classic Italian dish must have hundreds of versions, all resulting in a rustic braise of chicken or rabbit, stewed in tomatoes and aromatic vegetables. It is typically served with a side of pasta, either long flat noodles or spirals.
- Serves
- 6
Directions
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Place the dried mushrooms in a bowl or heat-proof glass measuring cup with 2 cups boiling water. Let sit 15 to 20 minutes, until mushrooms are softened. Drain through a wire mesh strainer into a bowl and reserve 1 cup of the soaking liquid. Rinse the mushrooms in several changes of water, squeeze out excess water and chop coarsely. Set aside with the soaking liquid.
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Season the chicken generously with salt and pepper on all sides.
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In a large skillet, heat 2 tablespoons olive oil over medium-high heat until it shimmers. Sauté the chicken thighs in batches, for 3 to 4 minutes on each side, or until browned. They will not be fully cooked but will finish cooking in the sauce.
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Transfer the chicken pieces to a bowl as they are done. Reserve 1 tablespoon of fat in the pan; discard the rest.
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Reduced the heat to medium-low, add the remaining oil and the onion, carrot and celery, as well as a heavy pinch of salt. Cook, stirring, until the vegetables begin to soften, about 5 minutes. Add the garlic, parsley, rosemary, red pepper flakes and salt to taste.
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Allow the vegetables to cook, stirring often, for 5 minutes, or until they are soft and the onions are translucent. Stir in the fresh and dried mushrooms, season with salt and pepper and increase the heat to medium. Cook, stirring, until the mushrooms are just tender, about 3 to 5 minutes. The mushrooms will release their water content, adding liquid and flavor to the sauce. Stir in the wine and bring to a gentle boil. Simmer until the wine has reduced by half.
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Add tomatoes and reserved mushroom soaking liquid. Cook over medium heat for 5 minutes, stirring often, until the tomatoes have cooked down a little and the sauce is fragrant. Taste and adjust salt and pepper.
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Return the chicken pieces to the pan and submerge in the tomato mixture. Simmer over medium heat for 25 to 30 minutes, until the chicken is tender. If using a kitchen thermometer, the chicken temperature should read 165 F. Taste, adjust seasoning and serve with pasta or crusty bread.
From Shawnie's class “Spring in Tuscany”
