Chicken Cacciatore My Way With Beer Recipes

THE BEST CHICKEN CACCIATORE

Steps:

• Heat 2 tablespoons of the oil a large Dutch oven over medium heat.
• Sprinkle the chicken with salt and pepper. Working in batches, cook the chicken until golden brown, 5 to 6 minutes per side. Transfer the browned chicken to a plate or baking sheet.
• Discard the oil. Put the pot over medium heat and add the remaining 2 tablespoons oil. Add the pancetta and cook, stirring, until golden brown, 4 to 5 minutes. Transfer the pancetta with a slotted spoon to a small plate.
• Reduce the heat to medium-low and add the carrots, celery and onions. Cook, stirring occasionally, until the vegetables are golden brown, about 10 minutes. Add the garlic and oregano and cook until fragrant, about 1 minute.
• Add the wine and scrape up any browned bits with a wooden spoon. Increase the heat to high and bring to a boil. Cook, stirring frequently, until the liquid is reduced by about two-thirds, 3 to 4 minutes. Stir in the tomatoes and reserved pancetta. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper.
• Reduce the heat to low and bring the sauce to a gentle simmer. Cover partially and cook, stirring occasionally, until the flavors come together, 35 to 40 minutes.
• Meanwhile, preheat the oven to 350 degrees F.
• Add the chicken skin-side up to the sauce, cover and transfer the pot to the oven. Cook until the chicken is cooked through and tender, 35 to 40 minutes.
• Transfer the chicken pieces to a serving platter and cover loosely with foil to keep warm.
• If necessary, skim off any fat from the surface of the sauce with a large spoon or ladle and discard. Stir in the parsley and season with salt and pepper. Pour the sauce over the chicken and top with more parsley.

CHICKEN CACCIATORE (MY WAY, WITH BEER)

Steps:

• HEAT ABOUT 2 TABLESPOONS OF EXTRA VIRGIN OLIVE OIL IN A PAN OVER MEDIUM HEAT. IN A SHALLOW BOWL OR PLATE, COMBINE FLOUR, PEPPER, SALT AND GARLIC POWDER. THPROUGHLY WASH AND CLEAN CHICKEN LEGS, PAT DRY WITH PAPER TOWELS AND COAT WITH FLOUR MIXTURE (DON'T SKIP THIS STEP, THE FLOUR WILL THICKEN THE SAUCE AS THE CHICKEN SIMMERS IN THE TOMATOES). PAN-FRY TO SEAR THE CHICKEN LEGS, TURNING ONCE TO BROWN THE OTHER SIDE.
• TAKE SEARED CHICKEN LEGS OUT OF THE PAN, SET ASIDE. IN THE SAME PAN, ADD A LITTLE MORE OLIVE OIL AND SAUTE THE GARLIC, THEN THE ONION AND TOMATOES, COOK UNTIL THE WATER FROM THE TOMATOES DRIES OUT AND THE TOMATOES ARE TENDER; THEN ADD A LITTLE OF THE CHICKEN STOCK AND THE TOMATO PASTE, STIR UNTIL THE PASTE IS WELL-BLENDED. ADD THE REST OF THE CHICKEN STOCK AND BEER.
• SEASON WITH FISH SAUCE, IF USING AND PEPPER, STIR TO BLEND WELL, ADD 1/4 TEASPOON OF GROUND DRIED OREGANO AND 1/4 TEASPOON OF DRIED BASIL, (RUB IT BETWEEN YOUR PALMS TO RELEASE THE OIL). BOIL; LOWER HEAT AND LET SIMMER FOR ABOUT 10-15 MINUTES, COVERED.
• ADD THE CHICKEN PIECES AND BRAISE FOR ABOUT AN HOUR OR UNTIL THE CHICKEN LEGS ARE VERY,VERY TENDER AND MOST OF THE SAUCE HAS EVAPORATED. YOU MAY NEED TO ADD SOME WATER IF THE LIQUID DRIES BEFORE COOKING TIME IS FINISHED, YOU MAY WANT TO LOWER YOUR HEAT TO PREVENT IT FROM HAPPENING AGAIN. GIVE IT AN OCCASIONAL STIR AND TURN THE CHICKEN PIECES HALFWAY, HAVE A TASTE AND ADJUST SEASONING IF NEEDED.
• THAT'S IT. SERVE HOT WITH PASTA OR STEAMED RICE
• NOTE: PREPARE THIS DISH 1 1/2 -2 HOURS AHEAD OF MEAL TIME OR YOUR FAMILY WILL GET HUNGRY WAITING.

MOM'S CHICKEN CACCIATORE

Steps:

• Combine the flour, salt and pepper in a plastic bag. Shake the chicken pieces in flour until coated. Heat the oil in a large skillet (one that has a cover/lid). Fry the chicken pieces until they are browned on both sides. Remove from skillet.
• Add the onion, garlic and bell pepper to the skillet and saute until the onion is slightly browned. Return the chicken to the skillet and add the tomatoes, oregano and wine. Cover and simmer for 30 minutes over medium low heat.
• Add the mushrooms and salt and pepper to taste. Simmer for 10 more minutes.

CHICKEN CACCIATORE / MY WAY

Steps:

• 1. Prepare all veggies. Preheat oven to 350 degree F.
• 2. In a 5 - 6 quart dutch oven, melt butter into the olive oil, over medium heat. While that's heating, season chicken pieces on both sides. Pat each side in flour. Brown each side, 4 - 5 pieces at a time until golden. Place on a plate and continue browning the remaining chicken. Set aside.
• 3. In the oil left in pot from chicken, add peppers, onion, carrots, garlic, celery...stir and cook for a few minutes.
• 4. Then, add mushrooms;continue cooking another minute or two.
• 5. Add the tumeric, thyme, oregano, hot pepper flakes, bay leaf...more salt and pepper. Stir.
• 6. Add the wine, stir and cook until bubbling. Continue for a few minutes.
• 7. Stir in the crushed and plum tomatoes. Add sugar if using...I use it to mellow out the tartness and acid of the tomato products.
• 8. Now, place the chicken on top. Place lid on pot and bake for 45 minutes to 1 hour. When through, re season if need be.
• 9. Remove the lid, and continue baking another 15 - 20 minutes. You can now - either take the chicken out and place on a plate, and cook the sauce down to thicken up on the stove top, if you like a thicker sauce. I then place the pasta or rice on each plate..add a thigh or two...then a ladle of veggie sauce over top, with a sprinkle of Parmesan cheese.
• 10. Enjoy!