The Ospidillo Cafe Chicken Cacciatore
- Ready In:
- 1hr 25mins
- 12 chicken pieces, various, skin on
- 1 teaspoon kosher salt
- 1⁄4 teaspoon ground red pepper
- 4 tablespoons olive oil
- 1 cup white onion, sliced lengthwise
- 1 bell pepper, de-seeded and chopped (optional)
- 2 fresh garlic cloves, minced
- 1⁄2 cup dry red wine
- 30 ounces Italian-style tomatoes, diced, with juice
- 1⁄2 cup fresh parsley, chopped
- 1 cup fresh mushrooms, sliced
- 1 teaspoon dried oregano
- 1 tablespoon dried sweet basil leaves
- In a large skillet, or in a large electric frying pan (my method), brown the chicken parts in the olive oil.
- When the chicken is browned, remove the pieces from the skillet and saute the onions in the oil until tender. Drain the oil (do not scrape the pan!).
- Deglaze the pan with the wine, whisking over medium heat for about a minute. Add the chicken pieces and onions to this sauce, then add in all other ingredients, adding the seasonings and herbs to the top. Cover and allow to cook at a very low boil for one hour and ten minutes, turning the chicken only once. If you want more liquid, add canned chicken stock (about 15 ounces).
- Serve over cooked spaghetti.
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An easy and tasty meal. I "lighten up the recipe" and used 8 large thighs (without skin), only about 2 tsp. olive oil and skipped the salt. Made in my cast iron frying pan, simmered 45 minutes with the lid and final 15 minutes without the lid. Served with linguine - everyone was too busy eating to give a rating!
A very good, well balanced cacciatore! I made a couple of minor changes... I sauteed the garlic and mushrooms when the onions were at the half way point and used my own canned tomatoes. I added a Bayleaf and half of the basil in dried form at the beginning of the cooking process and a tbsp or so of fresh basil a few minutes before serving. I did add about 1 cup of chicken broth as we like things saucy. It was a perfect meal for a chilly fall night. I'm looking forward to having this in my freezer - I made the full recipe despite there only being two of us. Thanks for sharing!