Chicken Cacciatore

Name: Chicken Cacciatore
Ingredients: 1/4 cup dried porcini mushrooms, soaked in hot water, then finely chopped, liquid reserved; One 4 1/2-to-5-pound chicken, cut into 14 pieces (see note); 2 1/2 teaspoons kosher salt; Vegetable oil, for browning the chicken; 2 tablespoons extra-virgin olive oil; 2 medium onions, cut in eighths, attached at the root end; 3 stalks celery, sliced into 1/2-inch pieces on the bias; 1 cup dry white wine; 1 sprig fresh rosemary; 28-ounce can Italian plum tomatoes, preferably San Marzano, crushed by hand; 4 cups sliced mixed mushrooms (cremini, button, shiitake); 3 red, yellow, or orange bell peppers, cut into 1/2-inch strips; 2 teaspoons dried oregano

13 ingredients

18 steps

Ingredients

1/4 cup dried porcini mushrooms, soaked in hot water, then finely chopped, liquid reserved
One 4 1/2-to-5-pound chicken, cut into 14 pieces (see note)
2 1/2 teaspoons kosher salt
Vegetable oil, for browning the chicken
2 tablespoons extra-virgin olive oil
2 medium onions, cut in eighths, attached at the root end
3 stalks celery, sliced into 1/2-inch pieces on the bias
1 cup dry white wine
1 sprig fresh rosemary
28-ounce can Italian plum tomatoes, preferably San Marzano, crushed by hand
4 cups sliced mixed mushrooms (cremini, button, shiitake)
3 red, yellow, or orange bell peppers, cut into 1/2-inch strips
2 teaspoons dried oregano

Directions

1

Season the chicken all over with 1/2 teaspoon salt.
2

Pour enough vegetable oil into a large Dutch oven to cover the bottom of the pan, over medium heat.
3

When the oil is hot, brown the chicken all over in batches, about 2 to 3 minutes per side.
4

Remove the chicken to a plate.
5

Discard the vegetable oil.
6

Add the olive oil to the pot, and bring to medium-high heat.
7

When the oil is hot, add the vegetables.
8

Cook, stirring occasionally, until the onions and celery are caramelized on the edges, about 5 minutes.
9

Put the chicken back in the pot, and pour in the white wine.
10

Drop in the rosemary.
11

Boil until the wine is reduced by half, then add the chopped porcini and the soaking liquid, omitting any gritty residue in the soaking liquid.
12

Once the liquid returns to a boil, add the tomatoes.
13

Rinse out the can with 1 cup hot water and add that as well.
14

Bring to a boil, and simmer to let the sauce come together, about 5 minutes.
15

Pour in the sliced mushrooms, bell peppers, oregano, and the remaining 2 teaspoons salt.
16

Cover, bring to a simmer, and cook until the vegetables have begun to soften, about 10 minutes.
17

Uncover, and cook until the sauce has reduced and the chicken is tender, about 15 to 20 minutes more.
18

The chicken gets cut up as follows: two wings, two thighs, two drumsticks, back in two pieces, breast halves in three pieces each.