Chicken Cacciatore 1
Ingredients
- 1 T extra virgin olive oil
- 1/2 chicken (cut into 4 pieces)
- sea salt (to taste)
- freshly ground black pepper (to taste)
- 1 c chopped onion
- 1 chopped green bell pepper
- 140 g sliced mushrooms
- 12.5 oz marinara sauce
- 1/2 c chicken broth
- 6 oz dried linguine (cooked according to package directions)
Method
Heat olive oil in large, heavy-bottomed skillet. Season chicken pieces with salt and black pepper and place, skin side down, in hot oil. Cook chicken until skin is golden brown, 6 to 8 minutes. Turn chicken pieces over and cook 3 to 5 more minutes. Remove chicken from pan and set aside.
Put onions and bell pepper in skillet and cook over medium heat until vegetables soften, about 10 minutes. Add mushrooms and cook until softened, 5 minutes. Return the chicken to skillet and add all of sauce along with broth. Bring liquid to a simmer, cover, and cook for 20 to 25 minutes, turning chicken halfway through cooking time.
When chicken is cooked through (juices run clear when cut with a knife) remove from skillet and set aside, covered. Allow sauce to simmer, uncovered, for 5 to 10 minutes until slightly thickened. Serve cacciatore over cooked linguine with a fresh baguette.
Notes
SJ Note 14 May 2012: The chicken was moist (but then it was dark meat, so that's only expected), but it hadn't really picked up flavor from the sauce. Overall, not worth the bother with the chicken dish. I heard tell ages ago that chicken cacciatore done properly is a slow, all-day affair; perhaps if I find a slow cook recipe for it, I might try it again.