Chicken Cacciatore
Recipe
Serves 6-8
Ingredients:
8 Chicken Thighs Bone In
1 ½ Large Carrot, chopped (be rustic – about 1 inch)
1 Red Onion, finely chopped
2 small containers Brown Mushrooms
3 Garlic Cloves, crushed
1 Bottle of Tomato Sauce
1 Cup Dry White Wine
¼ Cup Heavy Cream
1 Tbsp Butter, unsalted
Olive Oil
Salt & Pepper
Combine Fresh Rosemary, Thyme & Tarragon
How To:
1. Heat a few Tbsp of Olive Oil and 1 Tbsp Butter in a large pan on medium high heat. Season your
chicken with salt & pepper and brown your chicken. About 2 min each side. Set aside and lower heat to medium.
2. Deglaze with the wine and let evaporate until half, picking up all the chicken bits. Add a drizzle of
Olive Oil. Then proceed to adding the onion and garlic. Season with salt & pepper and cook stirring a few minutes until golden.
3. Add the carrots and cook stirring until softened (about 8 min). Then place the chicken back in the
pan, add the tomato sauce, and a little water from the residue in the bottle.
4. Sprinkle the herbs, season with salt & pepper, then reduce heat to medium low, cover and cook for 30 minutes.
5. Remove lid and cook for another 15 minutes.
6. Close the heat, add the cream, stir and season more if needed.
chicken with salt & pepper and brown your chicken. About 2 min each side. Set aside and lower heat to medium.
2. Deglaze with the wine and let evaporate until half, picking up all the chicken bits. Add a drizzle of
Olive Oil. Then proceed to adding the onion and garlic. Season with salt & pepper and cook stirring a few minutes until golden.
3. Add the carrots and cook stirring until softened (about 8 min). Then place the chicken back in the
pan, add the tomato sauce, and a little water from the residue in the bottle.
4. Sprinkle the herbs, season with salt & pepper, then reduce heat to medium low, cover and cook for 30 minutes.
5. Remove lid and cook for another 15 minutes.
6. Close the heat, add the cream, stir and season more if needed.
This is my father’s version of cacciatore, finding the traditional one a little boring and redundant. I am also not a fan of peppers in this dish, I feel it takes over the flavor. You will be surprised at how the Tarragonbrings everything together (that’s my touch by the way).
This recipe is great for a weekend meal or entertaining.