Friday, July 15, 2011
Bobby Flay's Chicken Caccitore
This is the first Bobby Flay recipe I've ever made and I'm so glad I did. It was delicious. Lynn over at Happier Than A Pig In Mud is hosting a celebrity recipe cook-along for Bobby Flay. Head over to her website and check out all the other yummy dishes.
I decided to make Chicken Caccitore from one of Bobby Flay's recipe Throwdown episodes.
Obviously, the sauce is the highlight of the dish. It's a wonderful combination of onions, sweet bell pepper, and mushrooms. I left out the chile since I didn't have any on hand. It's perfectly balanced with the red wine and hints of balsamic that is added at the end. It makes terrific leftovers as well. I hope you'll give this recipe a try.
I received this wine as a birthday gift and served it with dinner. I love the label. Isn't it fun? I'll be buying some for hostess gifts.
by Bobby Flay
2-3 tablespoons olive oil
One 3lb chicken cut into eighths?
Salt and freshly ground black pepper
1 lb cremini mushrooms, quartered
1 large red onion, halved and thinly sliced
1 large yellow bell pepper, thinly sliced (julienned)
1 serrano or jalapeno chile, finely diced
3 cloves garlic, thinly sliced
¼ teaspoon red chile flakes
½ cup dry red wine
1 cup low sodium canned chicken broth
1 can (14-15 ounce) diced tomatoes and their juices
3 sprigs fresh rosemary
2 tablespoons aged balsamic vinegar or capers?
3 tablespoons chopped fresh basil
1 lb spaghetti (#8 or #9) cooked al dente
Freshly grated Parmigiano Reggiano
1. Heat 2 tablespoons of the oil in a large Dutch oven over high heat. Season the chicken pieces on both sides with salt and pepper and place in the pan, skin-side down and cook until golden brown, 3 to 4 minutes. Turn the breasts over and cook until golden brown, 2 to 3 minutes. Remove the chicken to a large plate.
2. Add the remaining oil to the pan and heat until almost smoking. Add the mushrooms and cook until golden brown, season with salt and pepper and remove to a plate.
3. Add the onion and bell pepper to the pan and cook until soft, 3 to 4 minutes. Add the serrano, garlic and chile flakes to the pan and cook for 1 minute. Stir in the wine and cook until almost completely reduced. Add the chicken stock, tomatoes, and rosemary and bring to a simmer. Return the chicken and mushrooms to the pan, reduce the heat to medium-low, cover the pan and cook until the chicken is tender, about 30 minutes. Remove the chicken with a slotted spoon to a large shallow bowl and tent loosely with foil.
4. Increase the heat to high and cook the sauce, stirring occasionally, until slightly thickened, 8 to 10 minutes. Season with salt and pepper, stir in the vinegar and basil and pour the sauce over the chicken. Garnish with fresh basil sprigs. Serve over spaghetti and sprinkle with grated cheese.