Chicken Cacciatore Pronto for a Last Minute Holiday Recipes #SundaySupper

Chicken Cacciatore Pronto for a Last Minute Holiday Recipes #SundaySupper

If I could be candid for a moment. I was going to publish this dish separately until I saw this week's #SundaySupper theme of Last Minute Holiday Meals, hosted by T.R. of Gluten Free Crumbley and Wendy of Wholistic Woman. I think it fits in nicely with the theme because it's a braised dish which is perfect for the weather, but it's chicken so it's not simmering for hours which means it can be prepared quickly.

Inspiration Behind the Dish

I have become very familiar with this dish over the years. If memory serves me correctly, the first time I prepared it was for a dinner party I hosted. At the time, I was still a novice cook that only knew to follow recipe instructions, but kept coming back to it once I realized how well thought out the dish is. It ended up having a profound influence on the direction of my cooking style.

Dish Details

I have adapted it over time but the source recipe can be found on page 166 of Michael Chiarello's Casual Cooking By Michael Chiarello with Janet Fletcher.

Ingredients

1/2 ounce dried porcini mushrooms
1 cup hot water
4 bone-in, skin-on chicken thighs
Kosher salt
Freshly ground black pepper
1 teaspoon olive oil
1 tablespoon garlic, minced
2 tablespoons plus 1 tablespoon Italian parsley, chopped
1 cup tomato purée
1 cup chicken stock

Method

1. Finish the mise en place. Place the dried porcini in a small bowl and pour the hot water over them and set aside for 30 minutes so the mushrooms rehydrate. While you're waiting, I recommend puréeing the tomatoes, mincing garlic and chopping parsley. Once the mushrooms are rehydrated lift them out of the water with a slotted spoon and chop, then set aside to reserve. Pass the water in which the mushrooms were soaked through a double layer of paper towels, then set aside and reserve.

2. Sear the chicken. Coat the bottom of a large skillet with a thin layer of olive oil (approximately 1 teaspoon) and place over medium-high heat. Season the chicken on both sides with salt and pepper, then place in the skillet, skin side down, to sear once the olive oil starts to smoke until well browned, approximately eight to ten minutes. Turn and sear on the second side, approximately two minutes, then remove from the skillet and set aside.

3. Layer flavor and simmer. Drain all but one tablespoon of the oil from the skillet and return to the stovetop over medium heat. Add the garlic and stir until it starts to color, then two tablespoons parsley and reserved porcini, stirring until fragrant. Add the tomato purée, chicken stock and reserved mushroom broth, scraping the bottom of the skillet to loosen any fond. Return the chicken to the skillet, skin side up and bring to a simmer, then reduce the heat, cover the skillet and simmer until the chicken is fully cooked through, approximately thirty minutes. Remove the chicken from the skillet, then raise the temperature to high, boiling the sauce to reduce and thicken, approximately five minutes. To serve spoon the sauce on the plate and top with chicken and garnish with the remaining parsley.

Final Thoughts

The word cacciatore is Italian for hunter and is considered a rustic dish out of central Italy that is commonly made with onions, tomatoes mushrooms and bell peppers, as I've previously demonstrated, however I like this version for extracting such incredible flavor from basic ingredients and, as I said above, it cooks quickly. Possibly the only ingredient that might seem exotic is the dried mushrooms, however I have found that they are readily available at most supermarkets. Chef Chiarello notes in his book that thighs are the part of the chicken that is best for braising because they're moister and, therefore, don't dry out as easily as say breast meat, for example. This dish taught me how to layer flavors and opened my mind to the concept of a mirepoix. I also find the utilization of the water used to soak the dried porcini in the braising fluid quite innovative.

I've prepared an entrée here, but don't miss the many other last minute holiday recipes of varying courses prepared for this week's #SundaySupper, which are below.

Beverages

• Gluten Free Holiday Mocha by Gluten Free Crumbley
• The Frenchy by Books n' Cooks

Breakfast

• Chocolate Chip Banana Bread by Ruffles & Truffles
• Chocolate Cranberry Mini Muffins by Sew You Think You Can Cook

Appetizers

• Cauliflower-Apple Melts by The Wimpy Vegetarian
• Chimichurri Bread by What Smells So Good?
• Everything Cream Cheese Balls by Magnolia Days
• Mini Party Crab Cakes by Food Lust People Love
• Holiday Bruschetta by Grumpy’s Honeybunch
• Lobster Salad in Puff Pastry Cups by The Weekend Gourmet
• Potato Kimchi Bacon Bites by kimchi MOM
• Quick Crab Stuffed Mushrooms by A Kitchen Hoor’s Adventures
• Scallops with Cranberry Bacon Jam by Caroline’s Cooking
• Shrimp and Artichoke Crostini by Monica’s Table
• Spanakopita Bites by Casa de Crews
• Tortellini Caprese Bites by The Freshman Cook
• Tropical Cocktail Wings by Cindy’s Recipes and Writings

Main Dishes

• Bean, Escarole, & Sausage Soup by Get the Good Stuff
• Chicken Cacciatore Pronto by Crazy Foodie Stunts
• Easy Chicken Fried Rice by Feeding Big
• Swedish Meatballs by Palatable Pastime

Side Dishes

• Apple Pecan Salad by Wholistic Woman
• Bourbon Glazed Sweet Potatoes by Cosmopolitan Cornbread
• Healthier Hoppin’ John by Cooking Chat
• Italian Sausage & Broccoli Rabe Stuffing by The Food Hunter’s Guide to Cuisine

Desserts

• 4-Ingredient Double Chocolate Christmas Fudge by Cupcakes & Kale Chips
• Bananas Foster Bread Pudding by Wallflour Girl
• Dark Chocolate Coconut Pecan Cups by PancakeWarriors
• Frangelico French Silk Pie by That Skinny Chick Can Bake
• Holiday Pie Crust Cookies by Rhubarb and Honey
• Peppermint Bark Pretzels by Pies and Plots
• Red Velvet Eggnog Cheesecake Trifle by The Crumby Cupcake
• Santa Cookies by NinjaBaker.com
• Skillet Cookies by Lifestyle Food Artistry
• Soft and Chewy Lemon Cookies by Serena Bakes Simply From Scratch
• White Chocolate Covered Gingerbread OREOS by Renee’s Kitchen Adventures
• White Chocolate Peppermint Fudge by Hezzi-D’s Books and Cooks

Quick and Easy Holiday Recipes #SundaySupper by Sunday Supper Movement


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Spaghetti with Mushroom Ragù

Spaghetti with Mushroom Ragù

I prepared this dish out of curiosity, more than anything. This is a Lidia Bastianich recipe but Anne Burrell has a version in her cookbook too, which leads me to believe that this is a common dish in Italy.

The Challenge

Explore a common Italian dish

The Source

Adapted from pages 106-107 of Lidia's Favorite Recipes by Lidia Matticchio Bastianich and Tanya Bastianich Manuali.

Ingredients

1/2-ounce dried porcini mushrooms
1 1/2 cups warm water
1 1/2 pounds mixed mushrooms (I used a mixture of oyster and cremini mushrooms)
3 sprigs fresh thyme
1 sprig fresh rosemary, approximately 4-inches long
1 large sprig fresh sage with 4 or more leaves
1/4 cup extra-virgin olive oil
1/4 cup (4 tablespoons or 1/2 stick) unsalted butter
1 medium onion, finely chopped
3 large shallots, finely chopped
1/3 cup tomato paste
1 cup dry Marsala wine
4 cups homemade chicken stock, warmed
Kosher salt and freshly ground black pepper
3/4-pound dried spaghetti
Freshly grated parmigiano and chopped fresh Italian parsley (for garnish)

Method

1. Finish your mise en place: Soak the dried porcini in the warm water for thirty minutes. Once reconstituted, remove porcinis with a slotted spoon and squeeze out excess water back into the warmed water and reserve. Slice the porcinis into thin pieces no more than 1/4-inch wide. Clean and slice the mixed mushrooms into the same 1/4-inch wide pieces. Tie the thyme, rosemary and sage together with a piece of kitchen twine to form an herb bundle. Fire your salted pasta water(6-8 quarts) over high heat.

2. Prepare the mirepoix: Melt the butter in the olive oil in a large skillet over medium heat. Once melted add the shallots and onion, then season with salt. Sweat until softened, approximately 6 minutes. Add all mushrooms (mixed and porcini) evenly to the pan. Season again with salt and add the herb bundle. Cover the pan and raise the heat to medium-high, shaking the pan frequently so the mushrooms release their juices, approximately 3 minutes. Uncover and raise the heat to high, stirring continually until the mushrooms shrink and the juices evaporate, approximately 5 minutes. Once the pan is dry, create a well in the middle and drop in the tomato paste. Stir the paste and toast for a minute then stir it into mushrooms.

3. Simmer the ragù and boil the pasta: Deglaze the pan with the Marsala. Stir until the wine thickens and evaporates. Pour in the mushroom water and half of the chicken stock and bring to a boil, stirring to release any remaining fond. Reduce the heat to simmer and cover for approximately 20 minutes, adding stock when necessary to keep the mushrooms submerged. Uncover and continue to simmer for an additional 20 minutes, continuing to add stock when needed. Drop the spaghetti into the pasta water and boil for 1 to 2 minutes less than the box instructs. Reserve 1 cup of the pasta water.Once the mushrooms are tender and the sauce thickens, remove from heat and discard the herb bundle. Drain the pasta once completed and add to the ragù, stirring to blend the flavors. Season to taste with salt and pepper. Serve in warmed bowls garnished with parmesan and parsley.

Successful?

When she tried this dish, Mrs. Stuntman said she missed her meats but had great flavor. I actually only used half of the ragù, partially because I did not boil that much pasta that particular evening, but more importantly, Chef Bastianich noted that it could be stirred into a risotto or polenta.