Entree - Chicken Cacciatore with Kalamata Olives and Fennel
Okay, before we get to far away from the cold weather, there is one more comfort dish you may want to try, with some of the fresh herbs readily available in the grocery stores.
Try this Chicken Cacciatore dish over pasta or rice with a bottle of our Syrah, and you will be in heaven. Just put a little Dean Martin or Andrea Bocelli on and you will have a bella evening. Ciao!
Category : Spring into Fresh Produce 2009
Ingredients:
· 2 pounds boneless, skinless chicken breasts
· 2 pounds chicken thighs, skin removed
· ¼ teaspoon kosher salt
· ¼ teaspoon red pepper flakes
· ¾ tablespoon all-purpose flour plus more as needed
· 2 tablespoons unsalted butter
· 2 tablespoons olive oil
· 4 cloves garlic, chopped
· 1-½ cups chopped red onions
· 2 cups sliced Portobello mushrooms
· 1 fennel bulb, cored and thinly sliced
· 1 cup peeled, chopped carrots
· 1 tablespoon chopped fresh sage (1/2 tablespoon dried)
· 1 tablespoon chopped fresh rosemary (1/2 tablespoon dried)
· 1-cup chicken or beef stock
· 1 cup Le Casque Syrah or other red wine
· 1 14-ounce can chopped tomatoes with juice
· 2 tablespoons tomato paste
· ½ cup pitted, chopped Kalamata olives
· ¼ teaspoon kosher salt
· ¼ teaspoon red pepper flakes
· Garnish: chopped parsley
Directions
1. Rinse and dry chicken and place on waxed paper. Sprinkle chicken with salt and pepper flakes and dust lightly with flour.
2. In a large stockpot over medium heat, heat butter and olive oil. Add chicken and brown on all sides.
3. Remove with tongs and place on paper towels. In the same pot, add garlic, onions, mushrooms, fennel, carrots, sage, and rosemary and sauté for 7 to 8 minutes. Add chicken, stock, wine, tomatoes, tomato paste, and olives, cover pot and simmer for 50 to 55 minutes. Remove chicken with tongs and keep warm. Simmer and reduce sauce for 15 minutes. Add chicken back to pot and heat thoroughly before
serving. Season to taste.
serving. Season to taste.
4. To serve, divide chicken and sauce into large soup bowls or plates. Garnish with chopped parsley.
Option: Serve over Pasta or Rice!
Yield: 4 servings