Nick's Chicken Cacciatore Recipe

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Nick's Chicken Cacciatore Recipe Ingredients

Marinara Sauce:	1/4 cup olive oil (do not use extra-virgin olive oil)
1/4 cup olive oil	1 medium onion thinly sliced
8 cloves garlic chopped	3 cloves garlic sliced
1 teaspoon chopped fresh parsley	1/3 cup dry Marsala
2 tablespoons chopped fresh basil	2 to 4 cups Marinara Sauce from above
1/2 teaspoon crushed red pepper flakes	1/2 to 3/4 pound sliced fresh mushrooms
2 (28-ounce) cans whole Italian tomatoes (San Marzano brand recommended)	15 to 20 pitted gaeta olives (substitute kalamata olives if gaeta are
Chicken:	unavailable)
1 whole 3- to 4-pound chicken	4 fresh basil leaves chopped
Salt and black pepper to taste

Instructions for Nick's Chicken Cacciatore Recipe

To make sauce: Heat the oil in a large saucepan over medium heat. Add the
garlic and cook until soft. Add the parsley, basil and red pepper flakes
and heat to release flavors, about 10 seconds.

Drain the liquid from the canned tomatoes and reserve. Crush the tomatoes
with your hands and add to the garlic mixture. Add the reserved juice and
bring to a simmer. Simmer gently for 30 to 40 minutes, but do not let the
sauce reduce or overcook. Refrigerate until needed. Makes 6 cups.

To make chicken: Cut the chicken into 8 pieces and season with salt and
pepper. Over medium-high heat, heat the olive oil in a skillet large enough
to hold the chicken pieces without crowding. When the oil is hot, carefully
add the chicken pieces, being careful as it will splatter. Brown the
chicken on both sides and remove from the pan. Add the onion and cook for 1
to 2 minutes, or until soft. Add the garlic and cook for 1 minute more.
Drain off the oil and add the chicken back to the pan. Add the wine and
cook over high heat, scraping any browned bits from the bottom of the pan,
until reduced by half.

Add 2 cups of the Marinara Sauce. Use 4 cups if needing extra sauce for a
side dish of pasta. (Freeze any remaining sauce.) Reduce heat and gently
simmer for about 30 minutes, turning chicken pieces once or twice. Add the
mushrooms, olives and basil and continue simmering for 15 minutes more.
Turn off heat and let rest for 15 minutes. Skim fat from the surface. Taste
and adjust seasoning. Serve hot.


Main Ingredient: ChickenCuisine: Italian

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