CHICKEN CACCIATORE

 Before I even begin with this recipe let me just tell you how in love I am with my Dutch Oven. I have always wanted one, but categorically refused to shell out $200 to buy one. (yes, I am cheap as hell) ... I always say one day I am sure they'll go on sale. But sale after sale, for some reason, they ALWAYS remained full price. So imagine my joy as I was just leisurely browsing and came across a ONE DAY SALE on all Dutch Ovens/French Ovens @ Macy's. I instantly hopped on the train and ran to Macy's to buy one before they ran out. Luckily, I grabbed one of the last ones. I guess I wasn't the only one waiting for them to go on sale. But I am really really happy i own this cast-iron beauty now and even happier that I found a purple one (favorite color).  It's a really great investment, and with care, they last for decades.  It's perfect for roasts, stews, casseroles and even braising.

Anyway, back to my Chicken Cacciatore. This meal was muy delicioso. It's basically a one pot meal of veggies (Onions, peppers, mushrooms, tomatoes), spices, wine and chicken that starts on the stove and finishes in the oven.

INGREDIENTS

1 Onion 

1 red bell pepper

1 green bell pepper

1 orange or yellow bell pepper

1/2 cup of chicken stock

1tbs butter

1 cup of regular All Purpose Flour

3tbs of olive oil 

1/2 tsp dried thyme

fresh thyme sprigs (about 5 or 6) 

1tsp oregano

black pepper

basil leaves (optional)

salt to taste

8 chicken thighs (WITH SKIN) -- please if you're going to remove the skin, then please don't bother with this recipe. go buy a can of progresso soup and enjoy :) 

4 habanero peppers (optional, but I love my food spicy. u can also use crushed red pepper) 

4 cloves of garlic [you can use less if you don't like garlic, but I love garlic so i use a lot]

1/4lb of mushrooms [I use crimini mushrooms. You can use whatever you like except those little  irritating button mushrooms. They have ZERO flavor] 

3/4 cup of white wine  [apparently some people use red wine depending on what part of Italy they are from. I don't like red wine, so I use white wine. Don't worry it wont make you drunk. The alcohol burns off and you are left with just the flavor of the wine.]

1 can of diced tomatoes. [if you like large chunks of tomatoes in your food, you can use the canned whole tomatoes]

Your favorite pasta (I used 'No Yolk' Egg Noodles)

DIRECTIONS

Before you begin, preheat your oven to 350 degrees. Slice your peppers, onions and mushrooms. Make sure you slice and not dice, because you want chunky pieces of veggies in the pot. The only ingredient you should chop is the garlic.

Heat your olive oil and butter together in your pot/pan (you're going to need an oven-safe pot/pan. One that can withstand at least 400 degrees f. A cast iron pot/Dutch Oven/French Oven/Casserole pot is best. 

As the butter and oil are heating up, salt and pepper both sides of the chicken. Pour the flour into a bowl or some sort of dish where you can easily dredge the chicken in the flour. Coat both sides of the chicken in the flour.  

Then place the salted/peppered chicken in the hot oil/butter combo. you're not trying to cook the chicken. you just want to brown it. brown each side of the chicken for about 2mins or so. Make sure you dont overcrowd the pot. you can do it in batches. about 4 pieces/batch. 

Remove the browned chicken from the pot and place in a bowl/plate

Then add the sliced onions to the pot and cook for about 3mins. stirring occasionally. Then add the garlic.. and let cook for about a min. Then add the chopped peppers and allow to cook for about 2mins.

Then add the sliced mushrooms. cook for about 1min

Then add 1/2 cup of wine to deglaze the pot. stir the veggies, you want to scrape all the luscious brown deliciousness that is stuck to the bottom of the pan. Then stir in 1/2 cup of chicken stock. Add oregano and black pepper and salt. 

Pour in the canned tomatoes with the juice. Then add the chicken (skin side up) into the pot.  

Place the sprigs of fresh thyme on the top. you don't want to scatter them all over the pot, so when it's cooked, you can easily remove them. 

Close the pot and place it in the pre-heated oven for about 45mins

After 45mins, remove the lid of the pot and increase the temperature to about 390 degrees and cook for another 10-15mins. 

Remove the sprigs of thyme. .......and voila ----- CHICKEN CACCIATORE

Serve with your favorite pasta or noodles. I served mine with egg noodles

NOTE: If your sauce is too watery when you remove the pot from the oven, remove the chicken and veggies and cook just the sauce on the stove for a little bit until it thickens up. Then return the chicken and veggies to the pot before you serve.