Rustic Chicken Cacciatore

Rustic Chicken Cacciatore

Chicken Cacciatore is such a classic old italian recipe.  Every Italian has their own version of this dish.  A little bit of History during the Renaissance, 1300-1700 AD, Tuscan Italians became well known for "re-birthing" and or Renaissance gastrique.  Soups, stews, roasts, and pastries were the familiar foods that later provided the beginning of spreading their influence further into Europe, hence, France's Loire Valley developing the start of French cuisine, again strong Soups, Stews, and Roasts along with cheeses and Pastries.  I feel that my cooking has always leaned into french cooking with my core being all about Italian influence.  I find that so interesting when you reflect upon the history of Italian food and it's influence on French cooking......we really don't fall too far from the tree do we?  My heritage comes to me honestly in my approach to cooking.  Chicken Cacciatore is a lean if you will into french cuisine as well,,,I choose to braise this dish with Red wine,,,most Italian cooks use white wine and they cook this on the stove top, not in the oven.  I like the french influence of this dish by using a red wine for depth of flavor and color being very rustic in nature as a stew almost.  Braising is another french influence, providing for a very tender chicken.    I find it interesting to lean into all types of cuisine and techniques,,this is a very subtle example, but, with great results!  ENJOY!

Ingredients:

1/4 c. olive oil

1/2 red pepper chopped into 1 " pieces

1/2 yellow pepper chopped into 1" pieces

1 whole onion chopped rustically

4 boneless chicken breasts cut in thirds, or four cut up chicken pieces.  Thighs and legs and breasts work best.

1 c. flour

1t. basil

1 t. oregano

1/2 t. red pepper flakes ( optional)

1 28 oz. can whole tomatoes and juice

5 cloves of garlic crushed and chopped

2 cups red wine

1 c. chicken stock

salt and pepper to taste

1 lb. rigatoni boiled until aldente and drizzled with olive oil and parmesan cheese

1 /2 cup parmesan cheese to top your serving dish

1 bay leaf,,save until right before you put into oven to braise.

In large saute pan add half olive oil,  Salt and pepper your prepared chicken on front and back sides.  Dredge in flour and brown in saute pan on all sides until golden brown and pretty.  Remove chicken when done and set aside.  

Add remaining olive oil to the pan along with onions and peppers and garlic salt and pepper and  Saute for 10 minutes.Add in tomatoes chopped up and all their juice.  Salt and pepper  and add in all herbs.   This is called layering flavor.  Every time you add a new ingredient you should add enough seasoning to keep the flavor level even.  

Cook for 10 more minutes, stirring regularly.  Add in red wine and allow to meld flavors for 10 more minutes, stirring regularly, 

Now, put all the chicken and sauce into a dutch oven or oven safe dish and add chicken stock...mix well and add in a  bay leaf.

Bake at 350 for 1 1/2 hours.  

Cook the rigatoni, serve the chicken Cacciatore on top of the pasta and top with plenty of pecorino romano cheese slices or grated.  ENJOY!