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Chicken Cacciatore

Chicken Cacciatore

Chicken Cacciatore

  • 1/2 Tbsp. Olive Oil
  • 6 oz. Chorizo, sliced & quartered
  • 4 Chicken Thighs
  • Salt & Pepper
  • 1/4 Cup Flour
  • 1 Cup Chicken Broth or Red Wine
  • 1 Medium Onion, julienned
  • 5 Garlic Cloves, crushed/minced
  • 1 tsp. Fresh Rosemary, minced
  • 1 Cup Small Sweet Peppers (red, yellow, orange) & Green Bell Pepper, cored & sliced
  • 1 Cup Mixed Mushrooms, sliced
  • 1 Cup Kalamata Olives, de-seeded, cut in half
  • 1 Cup Cherry or Grape Tomatoes, cut in half
  • 14 oz. can Crushed Tomatoes
  • Fresh Parsley, chopped

Pre-heat your oven to 350ºF. In a large, oven-proof pan (like a cast-iron skillet), heat the oil & fry the chorizo until slightly crisp. Remove the meat to a paper towel.

Salt & pepper the chicken & lightly coat each piece in flour. Add the chicken to the pan & fry until golden all over. Remove to sit with the chorizo.

Add the onions & garlic to the pan & sauté for a couple of minutes until just beginning to soften. Stir in the rosemary, peppers, mushrooms, olives, small tomatoes, & broth (or wine) & sauté to bubbling. Stir in the can of crushed tomatoes & cook for another minute.

Remove the pan from the heat & stir in the chorizo. Lay the chicken in the pan, skin-side up, & cover with foil. Slide the pan in the oven & bake for about 45 minutes.

Remove the foil & increase the oven temp. to 375ºF & cook for another 15 minutes. Remove from the oven, let cool a little, & then sprinkle with the fresh parsley before serving. Great with rustic bread to sop up the juices.

Pan's Lab Cacciatore bite
Listen to the episode! Fiction Kitchen Episode 32: Pan’s Labyrinth

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