Jonesin’ for Chicken Cacciatore
On a recent trip for a client, I met with food blogger and all-things-Italian aficionado, Paula Jones of Bell’Alimento. Since Paula knows her way around the kitchen, I asked her for some easy dinner ideas because cooking is not my strong suit (but give me a baking recipe, and I can whip up a batch of cookies like nobody’s business).
Paula recommended this incredible—and incredibly easy—Chicken Cacciatore recipe from her blog. Not only was it done within an hour, but it was super tasty! Bonus: dishes were a cinch since this recipe only requires one pan (or Dutch oven, as Paula uses).
1 whole chicken, cut into pieces (I used raw chicken breasts in a package from the store)
2 Tbsp butter
3 Tbsp extra virgin olive oil
1 large onion, chopped
2 14.5-oz. cans of whole tomatoes
2 carrots, chopped
2 ribs of celery, chopped
1 6-oz. small package of mushrooms, sliced (I didn’t include, as I’m not a mushroom fan!)
2/3 cup white wine
Italian flat leaf parsley, roughly chopped
Pat your chicken pieces dry with a paper towel, season with salt and pepper, and set aside. Heat the oil and butter in a large Dutch oven over medium heat. When melted, add the chicken pieces and cook for approximately 15 minutes or until browned, turning often.
Add onions and cook for a few minutes, lower heat to lowest setting and add carrots, celery and tomatoes. Stir together.
Add in the wine, cover the dish and simmer for approximately 45 minutes. Add in the mushrooms 15 minutes before the dish is finished; stir to combine.
When finished, add additional seasoning if needed, to taste. Garnish with parsley.