Empty My Fridge
Elegant Chicken Cacciatore | Chef Jean-Pierre
Ingredients
- Flour1 cup
- Olive oil2 tbsp
- Butter1 tbsp
- Chicken drumstick · skinless4
- Chicken thigh · skinless4
- Bacon4 slices
- Onion · minced1 ½ cups
- Bell pepper · sliced diced1 ½ cups
- Cherry tomato1 ½ lb
- Garlic4–6
- Sage · chopped1 tbsp
- Oregano · chopped1 tbsp
- Red wine2 cups
- Chicken stock1 ½ cups
- Tomato · peeled chopped12 oz + 1 can
- Olive · pitted1 ½ cups
- Lemon · grated1 tbsp
- Caper · drained2 tbsp
- Parsley · chopped2 tbsp
- Salt
- Black pepper
Instructions
- Mix the flour with salt and pepper on a large plate. Dredge the chicken pieces in the flour.
- In a large frying pan, heat 2 tablespoons of olive oil. Brown the chicken on all sides until golden. Remove and set aside.
- In a large pot, sauté the bacon for 5 minutes, then add the onions and sauté until golden brown.
- Add the peppers and sweat for several minutes. Add the cherry tomatoes, canned tomatoes, garlic, and, once fragrant, the sage, oregano and red wine.
- Bring the wine to a boil and reduce for about 4–5 minutes.
- Add the tomato purée and chicken stock, bring to a simmer, and add the chicken pieces.
- Cook slowly for about 45 minutes, until the chicken meat comes off the bone easily.
- Adjust the seasoning with salt and pepper. Stir in the olives, capers, grated lemon zest and chopped parsley. Cover and let rest for 10 minutes.
Summarized from Chef Jean-Pierre's video. Watch it for the details.
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GarlicOnionTomatoLemonBell pepperChicken thighBaconCherry tomato
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