This Italian dish has become a classic American favorite and there are many versions of this dish depending on the region in Italy where it originated or personal tastes. Given my aversion to peppers (shocking I know for an Italian) , ‘my’ version omits the peppers but throws in mushrooms. ‘Cacciatore’ translates to ‘hunter’ in Italian and this ‘hunter-style’ dish was just what I needed last eve on a rainy, chilly fall evening. At times, simple evenings are what makes life so very special – slowing preparing supper over a warm stove while sharing good conversation and a bottle of ruby red Nero d’Avola vino from Sicilia. Priceless. Happy Thanksgiving, tutti – may you have a wonderful and magical day. Buon Ringraziamento!
Pollo alla Cacciatore con Funghi (Chicken Cacciatore with Mushrooms)
3 tablespoons extra-virgin olive oil
1/2 cup flour for dredging
Salt and freshly ground pepper
1 3 or 4 pound chicken, cut up into pieces (substitute chicken thighs or breasts if you’d prefer)
1 large onion, peeled and chopped
8 ounces cremini or portobello mushrooms, sliced
4 cloves of garlic, diced
1 cup dry white wine
1 can (28 oz) diced tomatoes, with their juices
1 cup chicken stock plus additional as liquid evaporates
1 bay leaf
1/4 cup Italian flat-leaf parsley, diced
Additional parsley for garnish
1 large heavy duty skillet or dutch oven
- Heat the oil in a large heavy duty skillet or dutch oven over medium heat.
- Season chicken with salt and freshly ground pepper. Place flour in a bowl. Dredge chicken parts in flour, shaking off any excess.
- Fry chicken, skin side down, in hot oil until golden brown – about 5 or so minutes. If there is not enough room to hold all the chicken, fry in batches. Remove chicken when cooked and set aside. Discard all but 2 tablespoons of the drippings.
- Add onions and mushrooms to pan and cook, stirring as needed, until soft and starting to brown – about 10 minutes. Add diced garlic and cook for another few minutes.
- Add wine and allow to cook until almost evaporated, about 5 minutes.
- Add in the diced tomatoes with their juices, chicken stock, bay leaf and parsley. Stir to combine. Season to taste with salt and freshly ground pepper.
- Add the seared chicken back into the pan, skin side down. Bring to a boil then reduce heat to low. Partially cover the pan and cook at a simmer for about 40 minutes, until chicken is cooked through. Add additional stock as the liquid evaporates.
- Serve on warm plate over cooked pasta. Sprinkle with additional parsley for garnish and serve. Enjoy!