Receta One Hour Shortcut Chicken Cacciatore
One Hour Shortcut Chicken Cacciatore
Cacciatore is traditionally braised chicken, cooked in a spicy tomato sauce. While I do like the flavors here, I'm not always a fan of braising chicken, especially mixed white and dark pieces together. The dark meat will braise well while the breast pieces are almost always too dry.
Although the chicken pieces are also traditionally browned before braising, I am also not a fan of chicken skin that softens and gets a bit slimy during the slow simmering process. The same goes for wings that are simmered in sauce. You will find plenty of chicken wing recipes here on Rock recipes but they are always baked or fried to crisp the skin; I just don't enjoy them any other way.
In this case I deconstructed the cacciatore, making the chicken and sauce separately. The chicken is quickly dredged in simply seasoned flour, then quickly baked at high heat to crisp the skin. The sauce and rice are easily prepared in the time the chicken is in the oven, making this flavorful family meal easily able to be accomplished in only an hour.
One Hour Shortcut Chicken Cacciatore
Recipe by Barry C. Parsons
One Hour Shortcut Chicken Cacciatore - a shortcut version of the classic chicken dish, that bakes the chicken separately to keep it juicy and crispy. A fantastic family meal in only an hour!
Prep time: 20 minutes
Cook time: 50 minutes
Total time: 60 minutes
Yield: 4 - 6 servings
Ingredients
- 2 to 3 pounds
- chicken pieces, bone in, skin on
- 1 cup
- flour
- 1/2 tsp
- dry thyme
- 1/2 tsp
- dry oregano
- 1/2 tsp
- salt
- 1/2 tsp
- pepper
- 3 tbsp olive oil
- 3 cloves
- minced garlic
- 1 small
- red onion, chopped
- 4 cups
- pureed canned tomatoes
- 1/2 cup
- white wine (or chicken stock)
- 1/2 tsp
- chili flakes (more or less to taste)
- 1 large
- red or green bell pepper, diced
- 2 tbsp
- brown sugar
- 1 tsp
- dry thyme
- 1 tsp
- dried oregano
- 2 tbsp
- balsamic vinegar
- 1 large
- grated carrot
- 1/2 tsp
- black pepper
- a couple pinches
- salt, to season
- 1/2 cup
- pitted kalamata olives
- 1 cup
- sliced crimini or button mushrooms (optional)
Cooking Directions
Preheat oven to 400 degrees F.
Mix together the flour, 1/2 tsp of thyme, 1/2 tsp oregano, 1/2 tsp salt. 1/2 tsp pepper. Transfer to a large Ziploc bag and add the chicken pieces, coating them well in the flour dredge.
Place the chicken pieces on a lightly oiled baking sheet and spray the tops of the pieces with a little more oil, using a spray bottle.
Bake for about 50 minutes or until the skin is well browned and the internal temperature of the largest pieces reaches 170 degrees F.
While the chicken in in the oven, prepare the sauce. Begin by softening the onions and garlic in the 3 tbsp olive oil.
Add the tomatoes, wine, chili flakes, bell peppers, brown sugar, thyme, oregano, grated carrot, balsamic vinegar, salt and pepper. Simmer slowly while the chicken cooks.
In the last 20-25 minutes of cooking time, slowly simmer 1 1/2 cups basmati rice in 3 cups of salted water or low sodium chicken stock.
Serve the chicken and sauce over the rice.