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Recipe

Chicken Cacciatore

  • Yield: 4 servings

Ingredients

  • 1 whole chicken, about 5 to 6 pounds, cut into 8 pieces
  • 1 cup flour
  • 1 cup olive oil
  • 2 cups chopped yellow onions
  • Salt
  • Crushed red pepper
  • 1 pound shiitake mushrooms, cleaned, stemmed and sliced
  • 2 tablespoons chopped garlic
  • 1 cup dry white wine
  • 2 cups chopped fresh tomatoes, peeled and seeded
  • 1 cup tomato sauce
  • 2 cups chicken stock
  • 1 bay leaf
  • 4 sprigs fresh thyme
  • 1/4 cup chiffonade basil
  • 1/2 pound cooked fettuccine or spaghetti (tossed in olive oil, salt and pepper)
  • 4 ounces grated Parmigiano-Reggiano cheese
  • 1 tablespoon finely chopped fresh parsley leaves
  • CREOLE SEASONING:
  • 2 1/2 tablespoons paprika
  • 2 tablespoons salt
  • 2 tablespoons garlic powder
  • 1 tablespoon black pepper
  • 1 tablespoon onion powder
  • 1 tablespoon cayenne pepper
  • 1 tablespoon dried oregano
  • 1 tablespoon dried thyme

Directions

  • Season the chicken with Creole seasoning. Season the flour with Creole seasoning. Dredge the chicken in the seasoned flour, coating completely and shaking off the excess. In a large Dutch oven, over medium-high heat, add the oil. When the oil is hot, add the chicken and brown for 3 to 4 minutes on each side. Remove the chicken and set aside. Add the onions. Season with salt and red pepper. Sauté for 2 minutes. Add the mushrooms and garlic.
  • Season with salt and red pepper. Continue to sauté for 2 minutes. Stir in the wine, tomatoes, tomato sauce, and stock. Bring the mixture to a boil. Stir in the bay leaf, thyme and basil. Add the chicken back to the mixture. Reduce the heat to medium and cover. Simmer for 1 hour or until tender. Mound the pasta in the center of each plate. Lay the chicken over the pasta. Spoon the sauce over the chicken. Garnish with cheese and parsley.
  • CREOLE SEASONING: Combine all ingredients thoroughly.
  • Yield: 2/3 cup