Best Sophia Lorens Chicken Cacciatora Recipes

THE BEST CHICKEN CACCIATORE

The Best Chicken Cacciatore image

This chicken cacciatore is a real stick-to-your ribs dinner. Dark meat chicken is seared and braised in a hearty wine and tomato sauce until tender for a rustic homestyle meal. We love it as-is with maybe just a side salad, but no one would be upset if you served it on a bed of creamy polenta!

Provided by Food Network Kitchen

Categories main-dish

Time 2h25m

Yield 6 servings

Number Of Ingredients 13

Ingredients

1/4 cup olive oil
6 chicken drumsticks
6 chicken thighs
Kosher salt and freshly ground black pepper
4 ounces pancetta, diced
2 small carrots, peeled and diced (about 3/4 cup)
1 celery stalk, diced
1 medium yellow onion, diced
4 cloves garlic, chopped
1 tablespoon oregano leaves, chopped
1 cup dry red wine
One 28-ounce can whole peeled plum tomatoes, crushed
2 tablespoons flat-leaf parsley leaves, chopped, plus more for garnish

Steps:

Heat 2 tablespoons of the oil a large Dutch oven over medium heat.
Sprinkle the chicken with salt and pepper. Working in batches, cook the chicken until golden brown, 5 to 6 minutes per side. Transfer the browned chicken to a plate or baking sheet.
Discard the oil. Put the pot over medium heat and add the remaining 2 tablespoons oil. Add the pancetta and cook, stirring, until golden brown, 4 to 5 minutes. Transfer the pancetta with a slotted spoon to a small plate.
Reduce the heat to medium-low and add the carrots, celery and onions. Cook, stirring occasionally, until the vegetables are golden brown, about 10 minutes. Add the garlic and oregano and cook until fragrant, about 1 minute.
Add the wine and scrape up any browned bits with a wooden spoon. Increase the heat to high and bring to a boil. Cook, stirring frequently, until the liquid is reduced by about two-thirds, 3 to 4 minutes. Stir in the tomatoes and reserved pancetta. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper.
Reduce the heat to low and bring the sauce to a gentle simmer. Cover partially and cook, stirring occasionally, until the flavors come together, 35 to 40 minutes.
Meanwhile, preheat the oven to 350 degrees F.
Add the chicken skin-side up to the sauce, cover and transfer the pot to the oven. Cook until the chicken is cooked through and tender, 35 to 40 minutes.
Transfer the chicken pieces to a serving platter and cover loosely with foil to keep warm.
If necessary, skim off any fat from the surface of the sauce with a large spoon or ladle and discard. Stir in the parsley and season with salt and pepper. Pour the sauce over the chicken and top with more parsley.

SOPHIA LOREN'S CHICKEN CACCIATORA

Sophia Loren's Chicken Cacciatora image

I guess I am showing my age with Sophia Loren's dish. I am sure that there are many young people who have no idea who she is. My grandson Victor loves Cacciatora and I make it for him whenever we visit. The last time I made it I added some chopped garlic and instead of the basil I used oregano. I also used White Vermouth...

Provided by Marsha Gardner

Categories Chicken

Number Of Ingredients 10

Ingredients

3 Tbsp olive oil, extra virgin
3-3 1/2 lb whole chicken, cut into pieces, 2 wings, 2 legs, 2 thighs, and each breast cut into half crosswise
1 onion, halved and thinly sliced
8 oz fresh mushrooms, sliced
1 large red bell pepper, sliced into 1/2 inch strips
1/2 c dry white wine
1/4 tsp kosher salt
big pinch red pepper flakes
2 c canned plum tomatoes, well drained and coarsely chopped
1/3 c torn fresh basil leaves

Steps:

1. In a 12 inch saute pan with cover, heat oil over medium-high heat. When hot, brown chicken on the skin side up first. Do not crowd pan. Brown in batches if necessary, setting aside the browned chicken on a plate until the rest is done.
2. When the first few pieces of chicken are almost browned and still in the pan, add the onion and red bell pepper and mushrooms, saute until tender.
3. Arrange all the browned chicken in the pan, skin side up. Add white wine. Season with salt, pepper and red pepper flakes, then let wine cook until it is almost entirely evaporated, just a couple of minutes. While wine is evaporating turn chicken once or twice, but leave skin side up at the end.
4. Add tomatoes. Cover pan, lower heat and let cook at a gentle simmer, without turning for 30 minutes or unti the chicken is done.
5. Remove chicken to serving platter, add basil to pan and increase heat to high, letting sauce reduce for 2 minutes. In the end, the sauce will be creamy pink.
6. Pour the sauce over the chicken or use to dress pasta (reserving some for the chicken) and serve immediately.