Chicken Italian

Chicken cacciatore

Name: Chicken cacciatore recipe
Yield: 4
Cuisine: /italian
Ingredients: 4.00 tbs extra virgin olive oil; 50g unsalted butter; 4 x 300g chicken Marylands (skin on); 1/4 bunch flat-leaf parsley, leaves picked, roughly chopped; 25g dried whole porcini mushrooms; 50g salted butter; 1 onion, cut into 1cm pieces; 1 carrot, cut into 1cm pieces; 1 celery stalk, cut into 1cm pieces; 5 sage leaves, chopped; 5 thyme sprigs; 2 bay leaves; 100g guanciale (cured pig’s cheek – from selected delis), cut into 5mm pieces; 2 tbs tomato paste; 1/2 cup (125ml) white wine; 5 cups (1.25L) chicken or vegetable stock

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https://healthimprovements.info/recipes/chicken-cacciatore-recipe/c2liog6r — Chicken cacciatore

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by Rinaldo Di Stasio

Aug 22, 2019

This dish is all about the stock.

2 tbs extra virgin olive oil
50g unsalted butter
4 x 300g chicken Marylands (skin on)
1/4 bunch flat-leaf parsley, leaves picked, roughly chopped

Stock

25g dried whole porcini mushrooms
2 tbs extra virgin olive oil
50g salted butter
1 onion, cut into 1cm pieces
1 carrot, cut into 1cm pieces
1 celery stalk, cut into 1cm pieces
5 sage leaves, chopped
5 thyme sprigs
2 bay leaves
100g guanciale (cured pig’s cheek – from selected delis), cut into 5mm pieces
2 tbs tomato paste
1/2 cup (125ml) white wine
5 cups (1.25L) chicken or vegetable stock

Method

1.

For the stock, place the dried porcini mushrooms with 200ml cold water in a bowl and soak at room temperature for 30 minutes. Remove from liquid and roughly chop. Return to liquid and set aside until ready to use.
2.

Heat oil and butter in a large frypan over high heat. Add onion, carrot, celery and herbs. Cook, stirring occasionally, for 3-4 minutes or until onion has softened. Add the guanciale, and cook, stirring frequently, for 4-5 minutes or until guanciale starts to brown. Stir in tomato paste and cook, stirring, for 1-2 minutes for paste to toast. Add wine, scraping the bottom of pan with a wooden spoon. Add porcini with soaking liquid and stock. Bring to the boil, reduce heat to low and simmer for 5-6 minutes for flavours to develop. Season to taste and remove from heat.
3.

Preheat oven to 180°C.
4.

Meanwhile, heat oil and butter in a large deep frypan over high heat?. Add chicken, skin-side down, and cook for 6-8 minutes, turning, until browned all over. Carefully pour stock over. Stir gently to combine and return to the boil. Reduce heat to low, and braise for 30-35 minutes or until chicken is cooked. Transfer chicken to a large heatproof bowl. Skim off any oil and impurities that rise to the surface of the stock mixture. Return pan to medium-high heat and cook for 10-15 minutes or until sauce has thickened. Add a quarter of the parsley, season and stir to combine. Pour sauce over the chicken and scatter with remaining parsley leaves to serve.