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Chicken Cacciatore

5 to 6 tablespoonsolive oil
4 ouncespancetta, diced
1 poundcrimini mushrooms, stems removed and quartered
kosher salt and freshly ground black pepper
2 chickens, 3 1/2 to 4 pounds eachcut into 4 pieces (2 breast pieces, 2 thigh-drumstick pieces, wings reserved for another use)
1 largeyellow onion, sliced into 1/4" slices
2 mediumred bell peppers, seeded and sliced into 1/4" slices
3 large clovesgarlic, thinly sliced
1 cupdry red wine
3 cupslow-sodium chicken broth
One 28-ounce canSan Marzano tomatoes, puréed
5 sprigsfresh oregano
1bay leaf
One 2-inch rindParmigiano-Reggiano cheese
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Chicken Cacciatore - Ingredients Continued

1/2 cupcapers, drained
1/4 cupchopped fresh flat leaf parsley leaves
fresh cooked pasta for serving
freshly grated Parmigiano-Reggiano cheese for serving
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Chicken Cacciatore - Equipment List

Chefs Knife

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Chicken Cacciatore - Instructions

Tip: A rind of Parmigiano-Reggiano cheese is used here to add extra flavor to the
braising liquid. It softens during cooking and lends richness to the sauce. They can
also be used in soups, stews and other braised dishes.

Warm 2 to 3 tablespoons of the olive oil in a large, heavy skillet or Dutch oven over
medium-high heat. Add the pancetta and cook, stirring occasionally, until it starts to
crisp and turns golden brown, about 5 minutes.

Add the mushrooms, lightly sprinkle with salt and stir to combine. Cook until the
mushrooms start to release moisture and turn a light golden brown, about 7 to 8
minutes. Remove the mixture from the skillet and transfer to a slow cooker.

Season the chicken pieces liberally with salt and pepper. In the same skillet, warm 2

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Chicken Cacciatore - Instructions Continued

to 3 tablespoons of olive oil if needed. Brown the chicken pieces in batches, skin
side down, in a single layer until golden brown, 5 to 7 minutes. Turn the pieces over
and brown the second side, about 3 to 5 minutes more. Transfer the chicken to the slow

Reduce the heat to medium, add 1 to 2 tablespoons olive oil, if needed, the onions and
red peppers to the pan and cook, stirring occasionally, until the vegetables are
softened and starting to brown, about 5 to 7 minutes. Add the garlic and cook until
fragrant, about 1 minute. Add the wine, scraping up the browned bits from the bottom
of the pot. Increase the heat to high and bring to a boil.

Remove the pan from the heat, add the chicken broth, puréed tomatoes, oregano, bay
leaf and Parmigiano rind. Stir to combine then transfer to the slow cooker.

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Chicken Cacciatore - Instructions Continued

Cover and set to cook according to manufacturer's instructions on shortest setting, up
to 6 hours.

Transfer the chicken and vegetables to a serving platter and cover with foil. Discard
the bay leaf and Parmigiano rind. Pour the braising liquid into a large saucepan over
medium-high heat and bring to a boil. Reduce the heat, maintaining a simmer until the
liquid has reduced by half.

When the chicken has cooled slightly, peel off the skin and discard. Add the capers
and parsley to the braising liquid and stir to combine. Season to taste with salt and
pepper. Pour half the sauce over the chicken and use the other half for tossing with
pasta. Sprinkle with grated Parmigiano and serve immediately.

Makes 8 servings

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Chicken Cacciatore - Instructions Continued

CHEFS™ Kitchen

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