Recipes Nugget Markets Signature Recipes
Chicken Cacciatore
- Prep time
- 30 minutes PT30M
- Cook time
- 1 hour PT1H
- Yield
- 4 servings
- Difficulty
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
- 1 tablespoon kosher salt, divided
- 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 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. Season chicken with 2 teaspoons salt, then place skin-side down in skillet and fry 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. Add 1 teaspoon salt (or to taste) and sauté 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.
Pair with
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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.
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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.
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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.
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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.
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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.
