Main Dishes

Ash's Chicken Cacciatore

Chicken breasts, tomatoes, rosemary, mushrooms and wine. Oh. my!

* 4 slices bacon
* 2 large chicken breasts
* 1 medium onion, sliced into strips
* 8 oz button mushrooms, sliced
* 1/2 cup flour
* 1 cup white wine, dry
* 14.5 oz can diced tomatoes
* 1 1/2 cup chicken stock
* 1 clove garlic, minced
* 1 tsp oregano, divided
* 1 tsp rosemary, divided
* 1/2 tsp paprika
* 1/2 tsp red pepper flakes
* 1/4 tsp cayenne pepper
* 1 bay leaf
* kosher salt
* fresh cracked black pepper
* Parmigiano-Reggiano cheese, grated
* Italian flat leaf parsley, chopped
Season the chicken on both sides with the cayenne, salt and pepper. In a large deep skillet or dutch oven over medium heat, cook the bacon until all the fat has been rendered. Remove to paper towels and refrigerate for another time. (BLT sandwich or whatever). In the same pan, add the chicken and cook until well browned, about 4 minutes on each side. Remove chicken to plate and set aside. Add onions, stirring occasionally for 6 minutes. Add mushrooms, stirring occasionally and cook for 3 minutes. Add garlic, 1/2 tsp of the oregano and 1/2 tsp of the rosemary and continue cooking for another 6 minutes. Sprinkle the flour over the onions and mushrooms, add remaining oregano, rosemary, paprika, red pepper, and thyme and cook for two minutes. Carefully add wine while stirring constantly and scraping all the browned bits from the pan, continue scraping and stirring until the bottom of the pan is "clean". Add stock, tomatoes. salt and pepper. Bring just to a boil. Reduce heat, return chicken and their juices to the pan, cover and simmer on very low for 1 hour. Remove chicken, and shred with two forks. Return to pan, cover and continue to simmer for 30 minutes more. Remove bay leaf and serve over cooked spaghetti garnished with Parmigiano-Reggiano and parsley.


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