Chicken Cacciatore with Porcini Mushrooms

Chicken Cacciatore with Porcini Mushrooms
There are plenty of regional (and individual) variations, which may include olives, capers, anchovies and other ingredients. Our version features an Italian favorite, flavorful porcini mushrooms (Boletus edulis). Many versions of this recipe also call for a whole cut up chicken, but we opted for the equivalent amount of skin-on, bone-in chicken thighs. While chicken breast meat may overcook and become tough and dry, the luscious skin and rich, dark meat of thighs are perfect for this style of preparation. Whatever your preference, don’t pass up the chance to try this classic dish. It’s rustic Italian comfort food at its very finest.
Ingredients:

1/4 cup olive oil
6 chicken thighs, skin on (about 3 lb) or 1 medium chicken, cut into pieces
Sea salt and freshly ground black pepper
1/2 cup flour
1 tsp rosemary, minced
2 cloves garlic, minced
1 bay leaf
1 medium carrot, sliced into 1/4 inch thick rounds
1 medium red bell pepper, stemmed, seeded, and diced OR the equivalent amount of jarred roasted red peppers
1 small onion, diced
1 stalk celery, sliced 1/4 inch thick
1 pound fresh or frozen small porcini mushrooms (2 – 4 inches), cleaned and cut in halves or quarters
1/2 cup marsala
1 large can (28 oz) plum tomatoes
1 Tbsp chopped parsley

Directions:

 

Heat the olive oil in an large saucepan over medium-­high heat.

 

Season the flour with an pinch each of salt and pepper. Dredge the chicken in the flour, coating thoroughly. Brown the chicken on all sides in the hot oil in batches, about 10 minutes per batch; don’t overcrowd the pan. Transfer the browned chicken to a clean plate and set aside.

 

Drain away the excess oil and fat from the pan, leaving about 1 – 2 tablespoons. Add the rosemary, garlic, bay leaf, carrot, red bell pepper, onion and celery to the pan. Cook, stirring frequently, about 5 minutes. Add the porcini mushrooms and continue to cook for an additional 3 – 4 minutes. Add the marsala and continue to cook, stirring and scraping up the browned bits from the bottom, until the liquid has reduced by half.

 

Return the previously browned chicken to the pan. Slowly pour in the tomatoes and their juice, crushing the tomatoes with your hand as you add them (watch out for squirting juice!). Return to a steady simmer, then reduce the heat to low and cover. Cook until the chicken is very tender, about 45 minutes or more, depending on the size of the chicken pieces. If you want a thicker sauce, remove the lid and simmer for another 15 minutes or until sufficiently reduced. Turn off the heat and add the parsley. Serve the chicken in large, deep plates with plenty of the sauce spooned over the top.

 

 

Products suggested for this recipe:



Earthy Delights

2871 Jolly Road

Okemos MI 48864

tel 855.328.8732

fax 517.253.7366

info@earthy.com

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