Finger licking Chicken Cacciatore with braised poultry pieces simmered in spices with crushed Italian tomatoes, mushrooms, green pepper, and red wine is on the menu!
When the temperatures drop the best way to warm up is with hearty casseroles and stews. Nothing beats the winter chill than a homemade warm meal. Am I right?
Chicken Cacciatore is a classic Italian dish with many variations.
Some recipes are heavy on the vegetables making it a favorite part of the dish, while other recipes are quite simple concentrating on layering flavors in the sauce.
This recipe focus on the later. Green bell pepper and two types of mushrooms are in this dish completing the veggie quota. The remaining ingredients are just as simple, but when combined together this chicken cacciatore is loaded with flavor!
Before I tell you the key to creating a warm earthy aromatic sauce can we take a second to swoon over these gorgeous rustic, elegant and well-made Lenox® dishes?!
Truth be told, I lean towards simple white dishes for everyday use, but when Lenox® sent the French Perle Groove in Ice Blue to take a close look at my heart went pitter-pat. No joke. I’m crazy for beautiful stoneware.
I also like mixing patterns so under the ice blue you’ll see the intricate details of the classic French Perle in white. Isn’t the design so pretty?
These Lenox® dishes may look delicate, but they are sturdy, microwave, and dishwasher safe.
Perfect for everyday use as well as for entertaining.
This Chicken Cacciatore is definitely a meal that I would share with guests. Chicken is a typical dish to serve for friends, but this meal isn’t your standard dish. Guests will most likely request seconds!
The sauce in this recipe is over the top scrumptious! It’s simple to make, but there is one ingredient that enhances the flavor immensely. Don’t leave out the dried porcini mushrooms.
Prepping the mushrooms takes a few extra minutes (15), but it’s a simple step. Hydrate the mushrooms by soaking them in about a cupful of water, and watch the release of a dark flavorful broth form.
Save the broth!
The addition of the broth adds the most intense flavor to the sauce as it simmers with the crushed tomatoes with the red wine. You’ll be tempted to eat it like soup!
Serve the chicken over a pillow of polenta and let the sauce soak in ensuring every bite is flavorful!
Chicken Cacciatore Over Creamy Polenta (With Lenox Dinnerware)
- 3 1/2 - 4 pounds chicken (skin on) pieces (I used thighs and legs)
- salt and pepper
- 1 3/4 ounce dried porcini mushrooms
- 1 cup water (room temperature)
- 3 tablespoons olive oil, divided
- 3 tablespoons butter, divided
- 6 garlic cloves, chopped
- 2 bay leaves
- 1/4 - 1/2 teaspoon red pepper flakes (optional)
- 1 tablespoon fresh rosemary, chopped
- 1 green bell pepper, sliced
- 2 cups fresh mushrooms, sliced
- 2 cups Italian Tomatoes, crushed
- 1 cup red wine
- 1/4 cup porcini mushroom broth
- Soak Porcini mushrooms in water for 15 minutes. Reserve the broth.
- Season the chicken with salt and pepper to taste. Add 2 tablespoons of oil and 2 tablespoons of butter to a large skillet and heat over medium heat. Add the chicken and brown on all sides (about 7-10 minutes).
- Remove the chicken and place in a baking dish.
- In the same skillet add remaining tablespoon of butter and oil. Saute fresh mushrooms until soft. Fold in bell pepper slices and garlic. Add crushed tomatoes, rosemary, bay leafs, red pepper flakes (optional), porcini mushrooms, ¼ cup porcini broth, and wine. Simmer for 5 minutes, then pour the sauce over the chicken pieces. Cover tightly with foil and bake at 350 degrees for 30 minutes.
- Garnish with fresh basil and parmesan cheese. Serve with polenta.