Chicken Cacciatore
About 1hThe creator did not say, so Clip Recipe estimated this from the ingredients and steps.
Serves 4The creator did not say, so Clip Recipe estimated this from the ingredients and steps.
Chicken Cacciatore
About 1hThe creator did not say, so Clip Recipe estimated this from the ingredients and steps.
Serves 4The creator did not say, so Clip Recipe estimated this from the ingredients and steps.
Directions
- 1Butcher the chicken into parts and set aside the bones for stock.
- 2Caramelize the chicken bones in a pot with a little oil.
- 3Add chopped vegetables (carrots, celery) and mushroom stems to the pot, then pour in chicken stock to make the broth. Bring to a boil.
- 4Season the chicken pieces with salt and pepper.
- 5Sear the chicken pieces in a pan, skin side down.
- 6Remove the chicken and brown the diced smoked pancetta in the same pan.
- 7Add the cipollini onions, sliced garlic, chopped parsley, sofrito, and pioppini mushrooms to the pan and sauté.
- 8Add a splash of white wine and some tomato to the pan to build the sauce.
- 9Add an herb sachet made of thyme, rosemary, and sage, along with bay leaves, and ladle in the prepared chicken stock.
- 10Nestle the seared chicken pieces into the sauce and top with whole cherry tomatoes.
- 11Cover the pan with a parchment paper cartouche (lid with a center hole cut out) and bake in the oven.
- 12Remove from the oven, garnish with chopped parsley and wild finochietto.
Ingredients
- whole chicken, butchered
- smoked pancetta, diced
- cipollini onion, peeled
- garlic, sliced
- parsley, chopped
- sofrito
- pioppini mushroom
- chicken stock
- tomato
- thyme
- rosemary
- sage
- bay leaf
- salt
- pepper
- wild finochietto (optional)
Equipment
knifecutting boardpotwooden spoonpantongsstrainerparchment paperoven
Tips
- Save the chicken backbone and wing tips to make a delicious stock.
- You can use any mushrooms that you want.
- You can make this dish with red wine instead of white wine as a variation.
- The parchment paper lid (cartouche) allows steam to escape so the sauce thickens and builds flavor while the chicken skin stays crispy.
