Catered Chalet Recipe of the Month - Chicken Cacciatore

Lulu's Chicken Cacciatore

Chicken Cacciatore
Prepared by Moving Mountains
Executive Chef, Lulu Martin

One of the more popular meals coming from Executive Chef Lulu’s kitchen is Chicken Cacciatore, a healthy meal and favorite for the whole family. This is also available on our newly launched Go Gourmet menu which can be accessed from our catering website.

“I love this recipe as the chicken is moist and  flavorful with a medley of fresh vegetables,” Chef Lulu said. “I recommend serving this on a bed of linguine accompanied by an earthy Malbec.”

Prep 15 minutes
Cook 40 minutes
Serves 8

Ingredients:

8               Chicken thighs
2               Boneless Red Bird chicken breasts without skin
2               Teaspoons kosher salt
1               Teaspoon cracked black pepper
1/2           Cup all purpose flour
3               Fluid ounces Colavita extra-virgin olive oil
1               Red bell pepper
14            Ounces chopped onion
3               Garlic cloves
6               Fluid ounces chardonnay wine
28             Ounces canned chopped plum tomatoes
1 1/2        Chicken broth (for water)
1/4           Cup chicken broth (for sauce)
12             Ounces water
1 1/2        Ounces chopped caper berries
1 1/2        Teaspoons dried oregano
1/4           Ounce Italian parsley

Directions:

Sprinkle the chicken pieces with salt and pepper. Dredge the chicken pieces in flour to coat lightly.

In a large heavy saute pan, heat the oil over a medium-high flames. Add the chicken pieces to pan and saute until just brown, about 5 minutes per side. Saute in batches if needed. Transfer chicken to plate and set aside.

Add the bell pepper, onion and garlic to the same pan and saute over medium heat until the onion is tender, about 5 minutes. Season with salt and pepper. Add the wine and simmer until reduced by half, about 3 minutes.

Add the tomatoes with their juice, broth, capers and oregano. Return the chicken to the pan and turn them to coat in the sauce. Bring sauce to a simmer over a medium-low heat until the chicken is just cooked through, (about 30 minutes for the breasts and about 20 for the thighs). After 15 minutes, add 1/4 cup of chicken broth and cover.

Executive Chef Lulu Martin

Once chicken is cooked through, place in the oven for 10 minutes at 350 degrees.

Using tongs, transfer the chicken to a platter. If necessary, boil the sauce until it thickens slightly, about 3 minutes. Spoon off any excess fat from atop the sauce. Spoon the sauce over the chicken, then sprinkle with Italian parsley and serve!