My F&W
quick save (...)
Recipes

Chicken Cacciatore the Mexican Way

default-image

Always on the quest for another creative way to sneak chicken into my family's diet, I wondered how I'd survived motherhood thus far without ever having made chicken cacciatore, and as an Italian, no less. Yet here I was again—confronted with chicken and less than an hour to prepare it. That meant no time to mince garlic, chop onions and slice peppers or even sauté them. Then I remembered how Mexican-style tomato sauces are made: Garlic, onion and peppers go into the blender with canned tomatoes, then the whole mess gets simmered together. The result isn't as complex as with multi-layered cooking but delicious none the less. Here's how simple it was:

Chicken Cacciatore
active: 20 min; total: 1 hr 5 min
5 servings

1 small onion, quartered
2 large garlic cloves
1/2 red bell pepper
One 14-ounce can diced tomatoes
1 cup chicken stock or low-sodium broth
5 drumsticks
5 chicken thighs
Salt and freshly ground pepper
All-purpose flour
2 tablespoons unsalted butter
2 tablespoons extra-virgin olive oil
1 bay leaf
1 rosemary sprig
Buttered noodles or crusty bread for serving

1.    Preheat the oven to 375°. In a blender, combine the onion, garlic, bell pepper, canned tomatoes and chicken broth and puree until smooth.
2.    Season the chicken with salt and pepper and dust with flour. In a large, deep ovenproof skillet, melt the butter in the oil. Add the chicken and cook over moderately high heat until brown and crusty all over, about 12 minutes. Transfer the chicken to a plate. Add the sauce to the pan and cook, scraping up any bits stuck to the bottom. Add the bay and rosemary, season with salt and pepper and bring to a boil. Nestle the chicken into the sauce. Transfer to the oven and roast uncovered until the chicken is tender and the sauce is reduced by about half, 45 minutes.
3.    Discard the bay and rosemary and serve with noodles or crusty bread. 

You Might Also Like powered by sheknows
advertisement
The Dish
Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
The Wine List Weekly pairing plus best bottles to buy.
F&W Daily One sensational dish served fresh every day.
American Express Publishing ("AEP") may use your email address to send you account updates and offers that may interest you. To learn more about the ways we may use your email address and about your privacy choices, read the AEP Privacy Statement.
How we use your email address
advertisement
Congratulations to Nicholas Elmi, winner of Top Chef: New Orleans, the 11th season of Bravo's Emmy-Award winning, hit reality series.

Already looking forward to next year (June 19-21, 2015)? Relive your favorite moments from the culinary world's most sensational weekend in the Rocky Mountains.