Rustic Chicken Cacciatore

Chef Jonathan Collins

4-6

Rustic Chicken Cacciatore

15 minPrep Time

45 minCook Time

1 hrTotal Time

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Ingredients

• Whole Chicken – portioned into breasts, thighs, legs and wings OR chicken pieces of your choice bought pre-cut from the store (about ½ pound per person for 4-6 people)
• As needed to coat the chicken - Unbleached All-Purpose Flour
• Flaked Sea Salt, to taste
• Fresh Ground Black Pepper, to taste
• 1 tbsp (15 mL) Extra Virgin Olive Oil
• 1 tbsp (15 mL) Unsalted Butter
• 1 Ontario Yellow Onion – trimmed, peeled and thinly sliced
• 1 Ontario Greenhouse Red Bell Pepper – trimmed, cored and thinly sliced into rings
• 1 Ontario Greenhouse Yellow Bell Pepper – trimmed, cored and thinly sliced into rings
• 1 Ontario Greenhouse Orange Bell Pepper – trimmed, cored and thinly sliced into rings
• 250 g Ontario White or Cremini Mushrooms – brush clean, trim and quarter
• 4 Garlic Cloves – trimmed, sliced in half, crushed and finely chopped
• 2 tbsp (30 mL) Tomato Paste
• 1 cup (250 mL) light-medium white wine (you could try a Sauvignon Blanc, Pinot Grigio or lightly oaked Chardonnay)
• 4 Tomatoes – stemmed, quartered and large dice
• 1 cup (250 mL) low sodium Chicken Stock
• 1 piece Fresh Rosemary – rinsed and leaves stripped and finely chopped
• 2 pieces Fresh Oregano – rinsed and leaves stripped and finely chopped
• 2 Fresh Bay Leaves

Instructions

1. Pat chicken dry with paper towel and then dredge in flour, season with salt and pepper.
2. Preheat cast iron casserole pan or deep skillet.
3. Heat butter and olive oil, sauté chicken in batches, start skin-side down, sauté until golden brown, turn and repeat.
4. Remove chicken and set aside, reserve any juices, spoon off excess fat.
5. Add onion, peppers, mushrooms, garlic to the same pan and season with salt and pepper. Sauté until onions are golden browned.
6. Move vegetables aside in the pan and add tomato paste to the bottom of the pan, sauté until slightly browned.
7. Deglaze the pan with white wine, add tomatoes, chicken stock, rosemary, oregano, and reserved chicken. Also bay leaves.
8. Simmer uncovered for 30-45 minutes, checking / stirring occasionally until chicken is cooked and tender and sauce is reduced to velvety consistency.

Notes