CHICKEN CACCIATORE

I've had a request from a follower for chicken cacciatore. Odd that I've never made this dish so I'm sorry I can't supply my favorite recipe from personal experience. When I'm in this situation, I consult all my cookbooks to find the recipe I think will be easy to follow and lead to great results. I went first to Giada de Laurentiis, the Food Network's sexy star (watch for her cleavage), who should logically be the definitive authority. But when I consulted my Cook's Illustrated New Best Recipe Cookbook for a second opinion, I learned that there might be some pitfalls in making cacciatore that Giada's recipe did not avoid. So, for you, Dick, here's the recipe from Cook's Illustrated, which professes to supply the very best recipe after having tested many. The key, according to them, is to first brown the chicken thighs but then remove the skin before proceeding with the braising. If you make this, let me know how it turns out.

CHICKEN CACCIATORE WITH PORTOBELLOS AND SAGE

serves 4



If you have a rind from some parmesan cheese, toss that it; it provides body as well as taste. But then skip the last salt in the recipe. An equal amount of minced fresh rosemary leaves can be a substitute for the sage.

8 bone-in, skin-on chicken thighs (about 3 pounds), trimmed of excess fat and skin

salt and ground black pepper

1 t olive oil

1 medium onion, chopped

6-oz (about 3 medium) portobello mushroom caps, wiped clean and cut into 3/4 inch dice

4 medium cloves garlic, minced or pressed through a garlic press

1 1/2 T unbleached all-purpose flour

1 1/2 C dry red wine

1/2 C low sodium chicken broth

1 (14.5-oz) can diced tomatoes, drained

2 t minced fresh thyme leaves

1 parmesan cheese rind, about 4 x 2 inches (optional)

2 t minced fresh sage leaves

1. Heat the oven to 300 degrees. Season the chicken liberally with salt and pepper to taste. Heat the olive oil in an ovenproof Duitch oven ovee\r medium high heat until shimmering but not smoking, about 2 minutes. Add 4 of the chicken thighs, skin side down, and cook, not moving them until the skin is crisp and well browned, about 5 minutes. Using tongs, flip the chicken and brown the second side, about 5 minutes longer. Transfer the browned chicken to a large plate. Brown the remaining chicken thighs, transfer them to the plate, and set aside. When the chicken has cooled, remove and discard the skin (just pull the skin off the thighs). With a spoon, remove and discard all but 1 tablespoon of the fat from the pan.

2. Add the onion, mushrooms, and 1/2 teaspoon salt to the now-empty Dutch oven. Saute over medium-high heat, stirring occasionally, until the moisture evaporates and the vegetables begin to brown, 6 to 8 minutes. Add the garlic and saute until fragrant, about 30 seconds. (Don't cook the garlic too long or it will turn bitter.) Stir in the flour and cook, stirring constantly, for about 1 minute. Add the wine, scraping the pan bottom with a wooden spoon to loosen the browned bits. Stir in the broth, tomatoes, thyme, parmesan cheese rind (if using), 1/2 teaspoon salt (omit the salt if using the cheese rind), and pepper to taste. Add the chicken pieces and accumulated juices, submerging the chicken in the liquid. Bring to a simmer, cover, and place the pot in the oven. Bake until the chicken is done, about 30 minutes. Remove from the oven. (The stew can be covered and refrigerated for up to 3 days. Bring to a simmer over medium low heat.)

3. Discard the cheese rind, stir in the sage and adjust the seasonings. Serve immediately.

For a variation:

WITH WHITE WINE AND TARRAGON

Mince 3 large shallots; clean 10-oz white mushrooms and quarter if large, halve if medium, or leave whole if small. Follow the recipe above, substituting the shallots for the chopped onion, the white mushrooms for the portobellos, dry white wine for the red wine, and 2 teaspoons minced fresh tarragon leaves for the sage.