Top 3 Reasons to make this dish:
1. You like it when your tastebuds sing.
2. You like it when your coworkers sniff your lunch jealously.
3. You like it when a meal doesn't require a lot of effort on your part.
Chicken Cacciatore (Catch'-a-toor-ee) is a tasty treat for those who like peppers and onions. Don't think fajita though. Instead, think southern style pan potatoes with peppers and onions. Mmm. In this case the peppers and onions meet up with some tomatoes and a chicken is roasted with spices balanced so well your tongue will be delighted. Mine sure was.
From first glance, the recipe below might look intimidating. The ingredients list looks long but it was all pretty normal stuff. You can sub things out but its so simple there's not much need. You make pasta, brown chicken, cook peppers and onions, add spices and bake covered in the oven for a bit. Its pretty straightforward. Did I mention it was really tasty? What are you waiting for? Go grab your dutch oven (or a baking pan with an aluminum tent) and let's get started.
Chicken Cacciatore (adapted from Pioneer Woman)
1/4 pound Pasta Or Egg Noodles
3 Chicken Quarters, separated, Skin On (can Use Any Whole Piece Chicken),
Salt And Freshly Ground Black Pepper, To Taste
1/4 cup All-purpose Flour
2 Tablespoons Olive Oil
1 Tablespoons Butter
1/2 whole Medium Onion, Halved And Sliced
1 whole (huge) or 2 medium sized Red Bell Peppers, Cored And Sliced (not Too Thin)
5 cloves Garlic, Diced
1/4 teaspoon Ground Thyme
1/8 teaspoon Turmeric
1/4 teaspoon Kosher Salt
Red Pepper Flakes, Crushed, To Taste (optional)
3/8 cups Dry White Wine
1 can (14 Ounce) Whole Or Diced Tomatoes (with Their Juice)
Parmesan Cheese, For Sprinkling
Preheat oven to 350 degrees (F).
Cook pasta according to package directions. Do not overcook! Drain and set aside.
Salt and pepper both sides of the pieces of chicken. Dredge chicken in flour. Heat olive oil and butter in a heavy skillet or Dutch oven on the stovetop over medium-high heat. Place chicken skin down in pan, four pieces at a time. Brown chicken on both sides, then remove to a clean plate. Repeat with remaining chicken. Pour off half the fat in the pan and discard. At this point, there should be no chicken in the pan and a little fat.
Add sliced onions and peppers, as well as the garlic. Stir around for 1 minute.Add thyme, turmeric, and salt. (And crushed red pepper flakes if you like things a little spicy.) Add extra black pepper to taste. Stir, then pour in wine. Allow to bubble.
Pour in canned tomatoes and stir to combine.
Add chicken back into the pan, skin side up, without totally submerging the chicken. Place lid on the pot and put it into the oven for 45 minutes. Remove lid and increase heat to 375 degrees. Cook for an additional 15 minutes.
Remove pan from the oven. Remove chicken from the pot and place it on a plate. Remove vegetables from pot and place them on a plate. Return pot to burner and turn heat to medium high. Cook and reduce sauce for a couple of minutes.
Pour cooked, drained noodles on a large platter or in a big serving bowl. Add vegetables all over the top, then place chicken pieces on top of the vegetables. Spoon juices from the pot over the chicken and pasta (amount to taste.)
Before serving, sprinkle on grated Parmesan.
This was very tasty. I halved the recipe so I would be able to eat it within a week. The recipe gave me four or five servings but if you're used to eating 2 chicken thighs for a meal, plan to only have 2 servings and maybe a snack from the above proportions. I admit, I got rather nervous before trying it but I would class this as a definite repeat. My coworkers were crazy jealous....and I learned how to say the dish name right. That's why I listed it for you. You may have already known but this way it prevents any embarrassment from knowing how to cook a dish but not knowing how to say its name.
Curious to see what Mel thought of this dish? Pop over to Fabulously Fun Food!