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Preview Recipe

Chicken Cacciatore

Prep time
30 minutes PT30M
Cook time
1 hour PT1H
Yield
4 servings
Difficulty
2 out of 5 on the difficulty scale
Nugget Markets signature recipes

A traditional Italian stew of chicken simmered with tomatoes and other vegetables, cacciatore translates to "hunter" in Italian—in other words, this veggie-packed dish is prepared "hunter-style."

Ingredients

  • ¼ cup extra virgin olive oil
  • 4 chicken drumsticks
  • 4 bone-in chicken thighs
  • 2 large cloves garlic, minced
  • ½ yellow onion, cut into ¼-inch-thick wedges
  • ½ red bell pepper, cut into ¼-inch-wide slices
  • ½ green bell pepper, cut into ¼-inch-wide slices
  • ½ zucchini, cut into thin rounds
  • ½ yellow squash, cut into thin rounds
  • 1 jalapeño, sliced thin
  • 1 cup dry red wine
  • 1 quart Muir Glen tomato sauce
  • 1 bay leaf
  • ½ bunch cilantro leaves, chiffonnade
  • ½ bunch basil leaves, chiffonnade

Preparation

Preheat oven to 350°F.

Heat olive oil in a large skillet over medium-high heat. Add chicken, skin-side down, and fry for 5–6 minutes on each side. Remove from pan and transfer to a baking dish in a single layer. Drain all but 3 tablespoons of oil.

Add garlic and onions to pan, frying until just golden brown, about 2 minutes, then add remaining vegetables. Sauté vegetables for approximately 5 minutes, then pour in wine and reduce by half. Add tomato sauce, bay leaf, basil and cilantro (reserving a small amount of each herb for garnish). Bring to a simmer and then pour evenly over the chicken.

Place baking dish in oven, uncovered, and bake for 40–50 minutes, or until chicken reaches an internal temperature of 175°F.

Garnish with reserved herbs before serving.

Techniques used in this recipe:

chiffonade

chiffonade: leafy vegetables or herbs cut into fine shreds or thin ribbons; often used as a garnish.

mince
mince: to chop into very small pieces.
sauté
sauté: a cooking method in which items are cooked quickly in a small amount of fat in a pan on the range top.
simmer (I)
simmer (I): to maintain the temperature of a liquid just below boiling.
fry
fry: to cook in fat or oil over direct heat.

Glossary:

basil

Native to tropical Asia and Africa; there are 30 to 40 different species but generally only one common to the spice industry.

The basil plant is a low-growing annual approximately 18-inches in height. When seen growing in the field, it is almost succulent in appearance and gives off a sweet fragrance as one brushes by. The leaves are quite large, up to 2 1/2-inches in length and from 1/2 to 1-inch in width. The taste of fresh Basil is reminiscent of licorice, and the dried leaves have a lemony, anise-like quality.

Basil is versatile in its uses, which are limited only by the degree of inventiveness of the cook. It has a special affinity for tonatoes and tomato-based recipes, whether they be salads, vegetables, sauces, or main courses.

bay leaves

Sweet Bay of Laurel is native to the Mediterranean region where it grows to an evergreen tree up to 40-feet high. It is found extensively in the milder climates of North America; the leaf of the California Bay Laurel is long and tapered, bright green in color, and extremely pungent - from two to three time more pungent than that of the European variety.

The uses of Bay are many and varied. Eggs, meats, game, soups, casseroles, and sauce benefit from the judicious use of this herb; use it sparingly, however, for it is dominant by nature.

Pair with

  • Carignane

    A varietal that usually has red-fruit characteristics, deep violet and purple color, strong tannin structure and high levels of alcohol. Like Syrah, it is sometimes peppery.

  • Montepulciano

    Don't be confused by its name. This is not the grape of Vino Nobile di Montepulciano, which is made from Sangiovese. The grape Montepulciano is widespread throughout central and southern Italy and is especially known in Abbruzzi.

  • Nebbiolo

    A weekday red from the Piedmont region, Nebbiolo is massively structured and extremely tannic in its youth. Lighter Nebbiolo (like Nebbiolo d'Alba and Roero) should be imbibed young. However, be patient - when deeper in color, Nebbiolo should be given time - it becomes a delicious combination of suppleness and power. Give this varietal a try; it is responsible for the exalted wines Barolo and Barbaresco. Nebbiolo's aroma is fruity, earthy, herbal and floral. Look for hints of strawberry, cherry, truffles, mint, eucalyptus, anise and rose.

  • Refosco

    This grape varietal is primarily grown in the Friuli-Venezia Giulia region of northeastern Italy. Refosco is often referred to as Mondeuse Noire and makes delicious everyday table wines.

  • Trebbiano

    Trebbiano - or Ugni Blanc in France - produces a more neutral wine than any other grape. In Italy, it is part of the blend that creates Soave, as well as other wines.

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