Chicken Cacciatore (Hunter’s Chicken)

Episode 1, Season 1

Serves 4-6 people

 

Ingredients

1 whole chicken (skin on) cut into 8-10 pieces

3 yukon gold potatoes

2 red bell peppers

5-6 ripe pearl tomatoes, or 1 cup of ripe cherry tomatoes

3 sprigs of fresh rosemary

3 cloves of garlic (skin on)

3 cups of canola or vegetable oil

3/4 cup of good drinking white wine

1/2 cup olive oil

olive oil

1/4 teaspoon chili pepper flakes

salt

pepper

 

Recipe

Cut the chicken into 8-10 pieces, if the butcher hasn’t already. Pat meat dry with paper towel and salt and pepper to all sides. Peel the potatoes and cut them into 3/4-1 inch pieces, set aside. Cut the bell peppers (removing seeds first) into 1 inch pieces as well, set aside separately.

Heat a dutch oven or large skillet on medium-high heat. 

In a separate pan, used for frying, pour the canola oil and heat at medium/medium-high heat. Use something with higher sides to avoid splattering. 

Coat the bottom of the dutch oven with olive oil. While its heating up, lightly smash (with the side of wide knife) the garlic cloves with the skin on. Put them in the olive oil and add the chili pepper flakes. Saute the garlic for a few minutes then add the chicken pieces, skin side down. Cook for 5-7 minutes, or until golden minutes without turning.

While the chicken browns, add the potatoes to the canola oil and fry about 6-8 minutes or until crispy and golden brown. Turn the chicken on their other sides again to brown about another 5-7 minutes.

Remove the potatoes when golden and ready and drain on paper towel. Lighty salt and set aside.

Once the chicken is done browning and cooked add the wine to de-glaze the pan. Add fresh rosemary off the spring and lower heat to medium. Simmer for 5 minutes uncovered to cook off the alcohol. Then add the whole pearl tomatoes to the chicken. Add more salt to season to taste.

In another smaller pan, heat to medium high and pour in 1/2 cup of oil for the bell pepper pieces. Once the oil is hot enough, add the peppers to cook for 5-7 minutes, remove and drain on paper towel.

While the peppers cook, half cover the chicken with the lid and simmer for an additional 15-20 minutes on medium-low/low heat, stirring occasionally

Remove chicken from heat. Add the potatoes and peppers to the chicken and stir ingredients together gently. Add 3/4 tablespoons more of fresh rosemary, drizzle with a little olive oil stir and serve.