Bobby Flay Chicken Cacciatore Recipe
Bobby Flay is a master of bold flavors. His Bobby Flay Chicken Cacciatore Recipe is no exception.
Equipment
- Large Dutch oven
- Chef Knife
- Wooden spoon
- Tongs
- Cutting board
- Measuring cups
Ingredients
- 4 bone-in CHICKEN THIGHS
- 2 tbsp OLIVE OIL
- 1 large YELLOW ONION
- 2 large BELL PEPPERS
- 8 oz CREMINI MUSHROOMS
- 3 cloves GARLIC
- 1/2 cup RED WINE
- 28 oz CRUSHED TOMATOES
- 1/2 cup CHICKEN STOCK
- 2 sprigs FRESH ROSEMARY
- 2 tbsp CAPERS
- 1 tsp SALT
- 1/2 tsp BLACK PEPPER
Instructions
- Brown the Chicken: Season the chicken with salt and pepper. Heat oil in your large pot. Place chicken skin-side down in the hot oil.
- Cook until the skin is very crispy and brown. Remove the chicken and set it on a plate.
- Sauté the Vegetables: Add onions and peppers to the same pot. Cook them until they start to get soft.
- Throw in the mushrooms and cook more. Add the garlic at the very end. Do not let the garlic burn or turn bitter.
- Deglaze the Pan: Pour the red wine into the hot pan. Use your spoon to scrape the bottom. Those brown bits have all the best flavor.
- Let the wine bubble and reduce by half. This removes the harsh alcohol taste.
- Simmer the Sauce: Stir in the tomatoes and chicken stock. Add the rosemary and the salty capers.
- Put the chicken back into the red liquid. Cover the pot with a tight lid. Let it simmer on low for thirty minutes.
- Finish and Serve: Take the lid off for the last minutes. This helps the sauce get nice and thick. Check if the chicken is fully cooked through.
- Taste the sauce and add more salt if needed. Serve it hot with your favorite side dish.
Notes
➔ Use room temperature chicken for more even cooking.
➔ Pat the chicken skin very dry before searing.
➔ Do not crowd the pan when browning meat.
➔ Use a wine that you enjoy drinking alone.
➔ Sauté the tomato paste to remove metallic tastes.
➔ Keep the simmer low so meat stays tender.
➔ Add fresh parsley at the end for brightness.
➔ Skim any excess fat off the top surface.