19 April 2013

Recipe for Chicken Cacciatore

I find chicken to be rather bland, and it is prone to both dryness from overcooking and unpleasant gamy flavor when reheated.  But it's a lean source of protein and it fills you up.  At its best, it can even be extremely moist and a complimentary part of a delicious dish.  Your safest bet for satisfying chicken is to cook it in a flavorful sauce.  Oh, and throw in some pasta.  Pasta is always delicious.

I am reminded of this cozy, winter-appropriate recipe because, although it is mid-April it is still cold and windy in the Rocky Mountains.

Nicole's Poseur Chicken Cacciatore

Serves 6-8

2 Tbs. extra-virgin olive oil
1 1/2 pounds chicken breasts cut into 1-inch chunks
1 medium onion, cut in half and then sliced
2 large garlic cloves, finely chopped
1/2 cup dry white wine 
1 pound russet potatoes, peeled and cubed into 1/2-inch pieces
8 oz. small brown mushrooms
1 (14-ounce) can chopped tomatoes, with juice
1 medium red bell pepper, seeded and cut into strips
1 tablespoon pickled jalapenos, diced
1/4 cup chopped green or black olives (or a mix)1 tablespoon chopped rosemary
Salt and freshly ground black pepper, to taste

Season the chicken with salt and pepper. In a Dutch oven, heat the olive oil over medium heat, then cook the chicken pieces until lightly brown, about 4 minutes on each side.

Add the onion and red pepper and cook, stirring frequently, until softened, about 6 minutes. Add the garlic and jalapenos and pour in the white wine and cook until it has reduced by 1/2 the quantity, about 6 minutes.

Add the potatoes, mushrooms, tomatoes, olives, rosemary, and 1/2 cup water. Stir, season with salt and pepper, cover, and cook until bubbling, about 30 minutes. Uncover and cook on medium until the potatoes are tender, about another 30 minutes. Serve over cooked pasta or rice if desired.