Jts Chicken Cacciatore
Serve with JT's No Need Crusty Bread . Adapted from Fannie Farmer, December 1984 (originally published in 1896!). Check out my blog .
Total Steps
10
Ingredients
14
Tools Needed
5
Ingredients
- 6.0 ounces chicken breasts, skinless, boneless
- 4.0 tablespoons olive oil
- 1.0 ounces dried mushroom rehydrated
- 1.0 large onion, chopped
- 0.5 cups dry white wine
- 1.0 cloves garlic, minced
- 0.5 red pepper, sliced
- 1.0 tablespoons tomato paste
- 2.0 cups canned Roma tomatoes, peeled and chopped
- 0.5 teaspoons allspice
- 2.0 bay leaves
- 0.5 teaspoons thyme
- Chili peppers(optional)
- Salt(optional)
Instructions
Step 1
Rehydrate 1 ounce dried mushrooms in about 1 cup warm water. Set the mushroom liquid aside.
Step 2
Strain the mushroom liquid through a coffee filter to ensure no sand gets into it.
Step 3
Preheat oven to 350F.
Step 4
Heat the olive oil in a large dutch oven and cook the chicken breasts until lightly browned on all sides.
Step 5
Add the chopped onion and sauté for a minute or two. Then, add the dry white wine and allow it to boil up.
Step 6
Lower the temperature and add the minced garlic, tomato paste, canned Roma tomatoes, sliced red pepper, and the rehydrated mushrooms.
Step 7
Add the allspice, bay leaves, thyme, chili peppers (if using), salt (if using), and the strained mushroom liquid.
Step 8
Cover the dutch oven and bake in the hot oven for about 1 hour, or until the chicken is cooked through.
Step 9
Remove the bay leaves. Taste and season with additional chili peppers or salt if required.
Step 10
Serve hot on a bed of mixed baby spinach and baby arugula leaves with no knead bread. Top with a dollop of yogurt or sour cream.