- Rachael Ray - https://www.rachaelray.com -

Rachael’s Chicken Cacciatore

This recipe originally appeared on the Rachael Ray Show [1]. For more recipes and videos from the show visit RachaelRayShow.com.

Loaded with fresh herbs and earthy porcini mushrooms, this rustic Italian dish is hearty and satisfying.

Ingredients

  • 1 ounce dried porcini mushrooms, about 1 cup
  • 2 cups chicken stock, or half-n-half chicken and beef stock
  • 3 tablespoons olive oil, 3 turns of the pan [2]
  • 8 pieces skin-on, bone-in chicken, I use a mix of breast and thigh
  • Salt and pepper
  • 1/4 pound meaty pancetta, chopped
  • 1 carrot, chopped
  • 2 celery with leafy tops, chopped
  • 1 large onion, chopped
  • 1 small leek, quartered lengthwise and chopped
  • 4 large cloves garlic, crushed and chopped
  • 1 scant tablespoon red chili paste, or 1 fresh red chili, finely chopped, or 1 ½ teaspoons chili flakes
  • 1 generous bundle rosemary and thyme, tied with kitchen string (a small handful of each)
  • 2 large fresh bay leaves
  • 1 teaspoon juniper, 1/3 palmful (optional)
  • 4 tablespoons sundried tomato paste, or tomato paste
  • 1 cup red wine
  • One 28-ounce can San Marzano tomatoes or canned tomatoes
  • One 24-ounce jar passata or tomato puree, 3 cups
  • 1 pound rigatoni, pici, bucatini or pappardelle pasta
  • Pecorino cheese, to toss and to serve
  • Chopped parsley, to serve

Preparation

Place rack at center oven and preheat to 350˚F.

In a small pot [3] over medium heat, simmer the dried mushrooms and the stock to reconstitute the mushrooms and flavor the stock.

In a large Dutch oven [4] with a lid, heat 3 tablespoons oil, 3 turns of the pan [2]. Add 4 pieces of chicken at a time, patted dry and seasoned with salt and pepper. Brown chicken skin-side down, then turn, browning each batch about 8 minutes. Remove and drain off excess fat, leaving an even layer about equal to the original layer but now it will be a mix of chicken fat and olive oil. Add the pancetta and stir 2 minutes, then add the carrot, celery, onion, leek, garlic, chili paste or chilies, herb bundle and bay, cook to soften 8 minutes more, add in juniper and then tomato paste, stir a minute, add wine, add tomatoes and break them up, add passata and the mushrooms and stock, stir to combine, then nest the chicken carefully into the pot [3], bring to a boil, cover and place in oven for 1 hour.