Chicken Cacciatori
Ingredients
- 1 cup all-purpose Flour
- 2 tablespoons Rosted Garlic Olive Oil
- 1 tablespoon unsalted Butter
- 4 Chicken Legs - bone-in and skinless
- 4 Chicken Thighs - bone-in and skinless
- 4 slices Bacon - cut into ½“ pieces
- 1 ½ cup Onion - minced
- 1 ½ cup Green, Red and Yellow mixed peppers sliced or diced
- 1 ½ pound Cherry Tomatoes (if available)
- 4 to 6 fresh whole Garlic Cloves
- 1 tablespoon fresh Sage – chopped
- 1 tablespoon fresh Oregano – chopped
- 2 cups dry Red Wine, we are using a Chianti Classico
- 1 ½ cups Chicken Stock
- 12 ounces approx. Tomato Purée
- 1 can 35 ounces Peeled Tomatoes - chopped
- 1 ½ cup mixed PITTED Greek, French or Italian Olives
- 1 tablespoon Lemon Zest - grated
- 2 tablespoons small Non-Pareille Capers - drained
- 2 tablespoons fresh Parsley - chopped
- Salt and Pepper to taste
Instructions
- Combine flour, salt and pepper on a large plate. Dredge chicken pieces in the flour. In a large fry pan, heat 2 tablespoons olive oil. Brown chicken pieces until golden brown on all sides. Remove and set aside.
- In a large pot (Chef is using a 7 quart STAUB in the video), add bacon and sauté for 5 minutes, add the onions and sauté until golden brown. Add peppers and sweat for several minutes, add cherry tomatoes, can tomatoes, garlic, and when fragrant, sage and oregano and red wine. Let the wine come to boil and reduce for about 4/5 minutes. Add tomato purée and chicken stock, bring to a simmer and add the chicken pieces.
- Cook slowly for about 45 minutes or until chicken meat comes off the bone easily.
- Adjust seasoning with salt and pepper to taste. Add the olives and the capers and grate the lemon zest, and finely chopped fresh parsley, cover and let rest for 10 minutes to infuse all flavors.
Notes
For the Garlic Olive Oil - click here
For the Capers - click here
For the Zester - click here
For the Laser Thermometer - click here
For the Fry Pan - click here
For the Stab Pot - click here
Chef Jean-Pierre, born in Aix-en-Provence, France, honed his culinary skills at a young age, mastering the art of charcuterie by the age of twelve. He completed his formal apprenticeship at renowned restaurants such as L'Oustau de Baumaniere and the Carlton in Cannes. In 1976, he opened The Left Bank Restaurant, consistently recognized as one of the best in America for 22 years by magazines like "Bon Appetit," "Conde Nast," "Gourmet Magazine" and "Travel & Leisure."
Jean-Pierre was also a popular TV personality, having hosted National Public Television series like "Incredible Cuisine” and "Sunshine Cuisine." He was also nominated for "Best Culinary Video" by the James Beard Foundation and operated the nationally renowned “Chef Jean-Pierre's Cooking School” and was a sought-after guest on shows like "The Today Show" and "Larry King Live."
With over 1.1 Million Subscribers to his Chef Jean-Pierre YouTube Channel, he is a widely respected figure in the culinary world, known for his skill and dedication to his craft, but even more so known for making gourmet cooking fun and easy to learn.
Jean-Pierre was also a popular TV personality, having hosted National Public Television series like "Incredible Cuisine” and "Sunshine Cuisine." He was also nominated for "Best Culinary Video" by the James Beard Foundation and operated the nationally renowned “Chef Jean-Pierre's Cooking School” and was a sought-after guest on shows like "The Today Show" and "Larry King Live."
With over 1.1 Million Subscribers to his Chef Jean-Pierre YouTube Channel, he is a widely respected figure in the culinary world, known for his skill and dedication to his craft, but even more so known for making gourmet cooking fun and easy to learn.
Latest posts by Chef Jean-Pierre (see all)
- The Best Shrimp and Lobster Bisque – A Seafood Lover’s Dream! - March 20, 2023
- Stuffed Chicken Breast Wrapped in Bacon! - March 16, 2023
- Creating Flavorful Compound Butter Has Never Been Easier! - March 13, 2023
Chef,
Wife and I are NOT wine drinkers, but we are willing to try using wines for cooking. Is it possible to have just one red and one white bottle of wine on hand for cooking and could those types be fortified wines? If so, could you recommend wines to buy?
Thank you very much!
Wine does not save well after it is opened! Unless you have a “Vacu Vin Wine Saver”, you can get them online. Try first an inexpensive Sauvignon Blanc for the white and a Ruby Port wine for the red. Trader Joe has some really great deals! Good luck! 😊
Chef uses tomato purée.. is that passata?
Passata is an uncooked and strained “sauce” while tomato puree is a thicker paste made from cooking tomatoes without seeds ad skin.
Chef says he’s using a certain kind of tomato but I can’t make it out. Since I’ll be planting tomatoes in March I’d like to know what variety he’s talking about.
The tomatoes are plum tomatoes and the brand is LaValle 😊