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Chicken Cacciatore

Chef Joe Wojakowski, 
Fort Garry Hotel

‘Cacciatore’ means hunter in Italian and this hearty chicken dish returns to its roots with an aromatic tomato sauce full of earthy flavours.

1 Tbsp dried porcini mushrooms
1 cup warm water
8 chicken thighs, on the bone
1 Tbsp minced garlic
3/4 cup tomato purée
1 cup tomato stock
3 Tbsp finely minced fresh Italian parsley
salt and pepper

1. In a small bowl, re-hydrate mushrooms in warm water for 30 mins.
2. Using a slotted spoon, remove mushrooms and chop finely.
3. Strain remaining liquid through a damp paper towel to catch any grit. Reserve mushrooms and liquid separately.
4. Season chicken with salt & pepper.
5. In a large skillet coated with oil, add chicken skin side down. Brown for 8-10 mins.
6. Turn chicken and cook for approx 2 mins.
7. Transfer chicken onto a plate. Pour off all but one Tbsp of fat.
8. Return skillet to moderate heat.
9. Add garlic and cook until it starts to colour.
10. Add 2 Tbsp of parsley and sauté briefly.
11. Add mushrooms, tomato purée, stock and reserved liquid. Bring to a simmer.
12. Return chicken skin side up. Cover and reduce heat to low. Cook for 20-30 mins or until chicken is no longer pink.
13. Transfer chicken to a warm plate. Boil sauce on high heat until it thickens.
14. Spoon sauce over chicken. Top with remaining parsley.

Yield 4 servings

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