An award-winning recipe!
Stanley Tucci's Chicken Cacciatore
- 1/4 cup olive oil
- 2 red or green bell peppers (seeded and cut into 1-inch-wide strips)
- 1/2 pound mushrooms (cut into 1/4 inch-thick slices)
- 3 pounds free range chicken (cut into serving size pieces)
- 1/2 cup dry white wine
- 2 1/2 cup coarsely chopped onions (about 2 medium-size onions)
- 2 garlic cloves (coarsely chopped)
- 1 cup canned whole plum tomatoes
- kosher salt and freshly ground black pepper to taste
- Warm the olive oil in a large saute pan over medium-high heat. Stir in the peppers and cook, stirring, until slightly softened, about 10 minutes. Remove from the pan and set aside.
- Stir the mushrooms into the pan and cook, stirring, until slightly softened, about 8 minutes. Remove from the pan and set aside.
- Season the chicken with salt and pepper. Add to the pan and brown lightly on both sides, about 15 minutes in all. Remove the chicken from the pan to a platter and set aside. Pour the wine into the pan and stir to incorporate any cooking juices. Add the garlic and onions and cook until the onions are slightly softened, about 3 minutes. Stir in the tomatoes, crushing them with your hand or the back of a slotted spoon as you add them to the pan.
- Return the chicken to the pan, along with any juices that have accumulated on the plate. Bring to a boil then reduce the heat to a simmer. Cover and cook, stirring occasionally, until the chicken is cooked through, about 30 minutes.
- Stir the peppers and mushrooms into the chicken. Return to a simmer, cover, and cook to blend in the flavor of these ingredients, about 10 minutes. The cacciatori may be set aside at this point for several hours before reheating and serving with bread to dip into the sauce.