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Home / Food and Wine Pairings / Chicken cacciatore

Chicken cacciatore

Chef, Lenny Redé
Wine Pairings:   Syrah

, 

Chicken cacciatore has deep flavors of roasted tomato and herbs that pair well with Washington State Syrah

 

Savvy match: This chicken cacciatore has deep flavors of roasted tomato, garlic, spices, dried herbs, and a bit of acid, which needs an earthy red wine that can stand up to those concentrated flavors. It’s hard not to choose a powerful Washington state red wine for this task, notably Syrah. These wines are complex and intense, with plenty of black fruits and substantial structure for your hunter’s feast.
Do you know the story behind chicken cacciatore? Cacciatore means “hunter” in Italian; alla cacciatora is a meal prepared “hunter-style” with mushrooms, onions, herbs, and wine. Traditionally made with rabbit, “coniglio alla cacciatora,” one is more likely to find it made with chicken, “pollo alla cacciatora.” Most modern recipes call for the addition of red peppers and tomatoes. Traditionalists will tell you this is incorrect; I’ll tell you it’s delicious.

Ingredients

  • 8 chicken thighs
  • 1 teaspoon baking powder
  • 2 teaspoons salt, plus more to taste
  • 1 teaspoon freshly ground black pepper, plus more to taste
  • 3 tablespoons all-purpose flour, for dredging
  • 3 tablespoons olive oil
  • 1 tablespoon red pepper flakes
  • 1 large red bell pepper, diced
  • 1 onion, diced
  • 1 carrot, peeled and diced
  • 1 pound cremini mushrooms, cleaned and sliced
  • 3 garlic cloves, finely chopped
  • 3/4 cup dry white wine
  • 1 (28-ounce) can diced tomatoes with juice
  • 3/4 cup chicken broth
  • 1 tablespoon fresh thyme
  • 2 tablespoon fresh parsley, finely chopped

Steps

1.

Heat the oven to 350 degrees F.

2.

Combine baking powder, salt, pepper and flour. Pat dry thighs and dust with seasoned flour mixture, shake off the excess.

3.

In a large Dutch oven, heat olive oil over medium high heat.

4.

Add chicken thighs one at a time, skin side down. Cook a few at a time, trying not to crowd the pot. Cook until browned and the skin begins to crisp. Remove the chicken thighs from the pot.

5.

Add red pepper flakes, onion, red peppers and carrots. Sweat until nicely browned, add mushrooms and garlic, cook for a few minutes. Deglaze with white wine.

6.

Return chicken to pot and add chicken broth, thyme and tomatoes. Bring to simmer.

7.

Roast in the oven for 30 – 40 minutes until meat easily separates from bone.

8.

Add chopped parsley and serve with polenta or pasta.

Chef Image

About Chef, Lenny Redé

Restaurateur, Chef, Wine Steward, and Educator

Leonard Redé brings a unique blend of culinary and wine expertise to everything he does. An award-winning Pastry Chef, his desserts have graced the tables of Presidential State Dinners for Bill Clinton, he has presented High Tea to the late Princess Diana and created gilded birthday cakes for the Sultan of Brunei. He was nominated for educator of the year when he was a Chef Instructor at the world renowned Le Cordon Bleu College of Culinary Arts. He loves to share his passion for all things gastronomic and he’ll gladly help you navigate the world of wine and is always quick with a wine pairing or recipe.

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