Chicken Cacciatore

In honor of “Throwback Thursday,” two years ago on “The Young and the Restless” it was revealed that, outside the courtroom, my character Avery Bailey Clark was a pretty serious “closet chef”… and had a kitchen to die for in her Penthouse!  NAVERY fans will remember that this is the first meal Avery made for Nick, which made quite the impression on the most eligible bachelor in Genoa City.

avery-kitchen

Perfect for your own “date night” at home, this one-pot meal can be made start to finish in under an hour.  Pair it with a green salad and a nice bottle of red wine.

chicken-cacciatore

 

Chicken Cacciatore

Serves: 4

 Ingredients:

1/2 cup flour

salt and pepper

1/4 cup olive oil

8 chicken thighs, bone-in, skin on

1 large yellow onion, chopped

4 ounces pancetta, cut into 1/2-inch dice

1/2 pound cremini or white mushrooms, quartered (cremini will have a deeper flavor)

1 large celery stalk, chopped

1 medium carrot, chopped

1 large red bell pepper, chopped

8 cloves fresh garlic, minced

1 tablespoon fresh oregano, finely chopped

1 tablespoon fresh thyme, finely chopped

1/2 teaspoon red chili flakes

3/4 cup dry red wine

1 28-ounce can of diced tomatoes

Directions:

Pat dry chicken thighs and season on both sides with salt and pepper.

Place flour in a small bowl and dip each chicken thigh in the flour just to lightly coat. Shake off any excess flour.

In a large saute pan, heat olive oil over medium heat. Add chicken thighs to pan skin-side-down and brown for 5 minutes, then turn over and cook other side for 3 minutes. Remove from pan and set aside. Leave oil and fat in the pan. Note: If all the chicken does not fit in the pan without crowding, you can brown it in 2 batches.

In same pan, still on medium heat, add the onion, pancetta, mushrooms, celery, carrot, red pepper, garlic, oregano, thyme and red chili flakes. Saute on medium heat for 10 minutes, stirring often.

Add canned tomatoes (including juice) and the wine and bring mixture to a simmer.

Return the chicken to the pan, reduce the heat to medium-low, cover the pan and cook until chicken is tender and cooked all the way though-about 35-40 minutes.

Season with additional salt and pepper to taste.

 Serve over fettuccine or your favorite pasta or rice.

* If sauce is still not thick enough to your liking when the chicken is cooked, remove chicken from pan and let sauce boil for 3- 5 minutes to thicken. Return chicken to pan and serve as directed above.

* The pancetta can be omitted for folks that don’t eat pork as can any of the vegetables if there is something your not crazy about. Make it your own, the way you like it best!

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