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Rachael's chicken cacciatore (Italian for "hunter"), rich with tomatoes, mushrooms + red wine, is the perfect one-pan dinner.
"Serve with charred bread, rubbed with a cut clove of garlic and dressed with EVOO and flaky salt." —Rach
From Rachael Ray In Season, FALL 2021.
For more of Rach's hearty stews, check out Beef Stew with Dijon Mustard and Green Chile Pepper Stew with Pork or Beef.
Ingredients
- 4 tablespoons EVOO
- 8 boneless, skinless chicken thighs
- Salt and pepper
- 1 cup dried porcini mushrooms
- 1 ½ cups chicken bone broth or stock
- 1 small carrot, minced or grated
- 1 small stalk celery, minced
- 1 small onion or large shallot, minced
- 3 cloves garlic, sliced or grated
- About 2 tablespoons fresh rosemary, chopped
- 1 teaspoon crushed red pepper
- 2 tablespoons sun-dried tomato paste or tomato paste
- 1 cup dry red wine, such as Rosso di Montalcino
- One 14-ounce can crushed or diced fire-roasted tomatoes or Italian tomatoes
Yield
Serves: 4
Preparation
In a cast iron skillet, heat 3 tablespoons EVOO, three turns of the pan, over medium-high. Season the chicken with salt and pepper. Add to skillet and brown on one side, about 4 minutes; turn and cook for 3 minutes more. Remove to platter. Reserve to skillet.
While the chicken browns, add mushrooms and broth to a small pot. Bring to a boil over medium-high heat, then reduce to medium-low (maintaining a rolling simmer) to plump mushrooms. After 5 to 6 minutes, remove mushrooms with a slotted spoon and reduce broth to about ¾ cup, 2 to 3 minutes. Once mushrooms are cool enough to handle, finely chop.
If needed, add remaining EVOO to reserved skillet over medium-high heat. Stir in the carrot, celery and onion; season with salt. Cook until softened, 4 to 5 minutes. Add the mushrooms, garlic, rosemary and crushed red pepper; stir, then add tomato paste and stir again. Pour in wine and cook until reduced to ⅓ cup, 2 to 3 minutes (mixture will thicken as you will see a trail when the spoon is moved through it). Add mushroom broth and tomatoes. Return chicken to skillet. Simmer for 5 minutes. Remove skillet to trivet and serve from pan with charred bread.