Chicken Cacciatore

Name: Chicken Cacciatore
Ingredients: 2 broiler chickens (about 2 1/2 pounds each, preferably free-range); Salt; Freshly ground black pepper; All-purpose flour; 1/4 cup vegetable oil; 1/4 cup olive oil; 1 small yellow onion, cut into 1-inch cubes (about 1 cup); 1/2 cup dry white wine; One 28-ounce can Italian plum tomatoes (preferably San Marzano) with liquid, crushed; 1 teaspoon dried oregano, preferably the Sicilian or Greek type dried on the branch, crumbled; 2 cups sliced white or shiitake mushrooms (about 8 ounces); 1 red and 1 yellow bell pepper, cored, seeded, and cut into 1/2-inch strips (about 2 cups total)

12 ingredients

30 steps

Ingredients

2 broiler chickens (about 2 1/2 pounds each, preferably free-range)
Salt
Freshly ground black pepper
All-purpose flour
1/4 cup vegetable oil
1/4 cup olive oil
1 small yellow onion, cut into 1-inch cubes (about 1 cup)
1/2 cup dry white wine
One 28-ounce can Italian plum tomatoes (preferably San Marzano) with liquid, crushed
1 teaspoon dried oregano, preferably the Sicilian or Greek type dried on the branch, crumbled
2 cups sliced white or shiitake mushrooms (about 8 ounces)
1 red and 1 yellow bell pepper, cored, seeded, and cut into 1/2-inch strips (about 2 cups total)

Directions

1

Cut each chicken into twelve pieces: With a sturdy knife or kitchen shears, remove the backbone by cutting along both sides.
2

Remove the wingtips.
3

Reserve the backbone, wingtips, and gibletsexcept for the liverto make chicken stock.
4

(See page 74.
5

Or, if you like, cut the backbone in half crosswise and add it to this dish.)
6

Place the chicken, breast side down, on a cutting board and cut the chicken into halves by cutting through the breastbone lengthwise.
7

Cut off the wing at the joint that connects it to the breast, then cut each wing in half at the joint.
8

Separate the leg from the breast.
9

Cut the leg in half at the joint.
10

Cut the breast in half crosswise, giving the knife a good whack when you get to the bone to separate the breast cleanly into halves.
11

Repeat with the remaining chicken.
12

Season the chicken pieces generously with salt and pepper.
13

Dredge the pieces in flour, coating them lightly and tapping off excess flour.
14

In a wide (at least 12-inch) 5-quart braising pan, heat the vegetable oil with 2 tablespoons of the olive oil until a piece of chicken dipped in the oil gives off a very lively sizzle.
15

Add as many pieces of chicken to the pan as will fit without touching.
16

Do not crowd chicken; if skillet is not wide enough to fit all of the chicken, brown it in batches.
17

Remove chicken pieces from the skillet as they brown, adding some of the remaining pieces of chicken to take their place.
18

Remove all chicken from the skillet, add the onion to the fat remaining in the pan, and cook, stirring, 5 minutes.
19

Pour the wine into the pan, bring to a boil, and cook until reduced by half, about 3 minutes.
20

Add the tomatoes and oregano, season lightly with salt and pepper, and bring to a boil.
21

Tuck the chicken into the sauce, adjust the heat to a gentle boil, and cover the pan.
22

Cook, stirring a few times, 20 minutes.
23

Meanwhile, in a large skillet, heat the remaining 2 tablespoons olive oil over medium-high heat.
24

Add the mushrooms and peppers and toss until the peppers are wilted but still quite crunchy, about 8 minutes.
25

Season the vegetables with salt.
26

Stir the peppers and mushrooms into the chicken pan.
27

Cook, covered, until the chicken and vegetables are tender, 10 to 15 minutes.
28

Check the level of the liquid as the chicken cooks.
29

There should be enough liquid barely to cover the chicken.
30

If necessary, add small amounts of water to maintain the level of liquid as the chicken cooks.