Chicken Cacciatore
Deanne
Awesome Sunday night dinner
ingredients
- 2 pounds boneless skinless chicken
- kosher salt and fresh pepper to taste
- 2 tablespoons olive oil
- 1 Spainish onion, chopped
- 2 ribs celery, sliced
- 3 red bell peppers, chopped
- 10 medium mushrooms, cut into quarters
- 2 tablespoons minced garlic
- 4 plum tomatoes, chopped
- 2 cups chicken stock
- 1 cup red wine
- 1 cup port
- 3/4 cup balsamic vinegar
- 1 bay leaf
- 1 to 2 pounds of uncooked farfalle or other pasta
- 2 tablespoons unsatled butter
- 1/3 cup grated Parmesan cheese for garnish
- 1 bunch fresh basil, chopped for garnish
directions
- 1
Season the chicken generously with the salt and pepper. Arrange the chicken in a single layer in a roasting pan. Roast at 400 degrees for 20 minutes or until the juices run clear when pricked with a fork.
- 2
Heat the olive oil in a saucepan. Add the onion, celery, bell peppers, carrots, mushrooms and garlic. Sauté until the vegetables are browned. Add the tomatoes, stock, wine, port, vinegar and bay leaf. Bring to a boil. Pour over the chicken. Bake for 20 minutes. Remove and discard the bay leaf.
- 3
Bring a pot of salted water to a boil. Add the pasta and cook until al dente. Drain, reserving the pasta water; do not rinse the pasta. Add the pasta to the chicken and sauce and stir gently to combine, adding some of the reserved pasta water if the sauce is too dry. If the sauce is too juicy, let it stand until the pasta has absorbed some of the liquid. Add the butter and stir gently until the butter is melted. Adjust the seasonings. Spoon the chicken and sauce into a serving bowl. Garnish with the cheese and basil.
notes
From the kitchen of Dave Becker, Chef of Sweet Basil
Source: Boston Uncommon
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