Chicken Cacciatore

CHICKEN CACCIATORE

INGREDIENTS:

8 chicken thighs with skin and bone or whole cut-up chicken fryer, 3 to 5 lbs.
12 oz. wide egg noodles, cooked per manufacturer's directions or pasta of your choice
2 tablespoons extra virgin olive oil
1 tablespoon bacon drippings
2 tablespoons butter
1/2 cup all-purpose flour for dredging
2 teaspoons Morton table salt, to taste
1 teaspoon freshly ground black peppercorns (Tellicherry) to taste
2 red bell peppers, sliced thick
1 yellow bell pepper, sliced thick
2 green bell peppers, sliced thick
1 large white sweet onion, sliced thick, prefer Vidalia when in season
12 ozs. sliced baby bella mushrooms, white button, crimini or mushrooms of your choice
3 garlic cloves, chopped fine
3/4 cup Dry Sherry or white wine of your choice
1 (14.5-ounce) can whole or diced tomatoes with juice
1/4 cup chopped flat leaf parsley (for garnish)
1/4 cup chopped fresh basil leaves (for garnish, optional)
2 teaspoons Wild Bill's Meat Rub
1/2 teaspoon rubbed sage
1/4 teaspoon turmeric
Parmigiano-Reggiano cheese, grated (for garnish)

Preheat oven to 350 degrees F. Coat chicken thighs with Wild Bill's Meat Rub, freshly ground black peppercorns and salt. Dredge chicken in flour. Heat olive oil, butter and bacon drippings in a heavy bottom oven proof skillet or Dutch oven over medium-high heat. Add chicken pieces and sauté until brown, about 4 to 5 minutes each side. If necessary, fry chicken in two batches. Transfer chicken to a plate and set aside. Remove any excess chicken fat from Dutch oven.

Add sliced peppers, onion, garlic and mushrooms to Dutch oven and sauté over medium heat until al dente; about 5 to 7 minutes. Season with salt, black pepper, sage, turmeric and Wild Bill's Meat Rub to taste. Deglaze with wine and simmer until reduced by half; about 4 minutes. Add the tomatoes with their juice and stir to combine; crush whole tomatoes if desired. Add chicken to the Dutch oven, skin side up without totally submerging. Place lid on Dutch oven and place Dutch oven in oven for 45 minutes. Remove lid and increase oven temperature to 375 degrees F. and cook an additional 15 minutes. Transfer Dutch oven to stove top and remove chicken to a plate. Remove veggies from pot with slotted spoon and place on a plate. Place Dutch oven over medium-high heat and reduce sauce until thickened; about 5 minutes.

To serve, add cooked drained noodles onto a large platter. Add veggies over the noodles. Add chicken pieces and spoon juice from the Dutch oven over the chicken and pasta. Garnish with chopped fresh parsley or basil and grated Parmigiano-Reggiano cheese.

YIELD: 6 servings

Above recipe prepared on 12-30-14 and was "off the chain good." The chicken was super tender and the veggies and pasta complemented one another very well. Wild Bill's Meat Rub gave an excellent taste and bark aka char to the chicken. For my own personal taste, this recipe has the right amount of tomato taste. Some Chicken Cacciatore recipes have the chicken floating and swimming in the tomato sauce which is not my cup of tea.

Click on below sequence thumbnail pixs for a larger screen view:

This is a generic internet recipe inspired by Giada De Lauretiis and the Pioneer Woman with my own additions and/or modifications. I surfed several internet recipes but the two listed above impressed me the most and falls right in line with the medley of veggies I use in many of my recipes.

NOTES: I haven't been a big fan of Chicken Cacciatore in the past because what I had eaten had entirely too much tomato base taste to them. I probably don't have any Italian heritage in my DNA so grin if you must! This recipe takes Chicken Cacciatore to another level IMHO!

Web published by Bill aka Mickey Porter on 12-29-14.

LEAVING ON A SPIRITUAL NOTE

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Open this link of Bible Verses About Salvation, King James Version Bible (KJV).

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