Spicy Chicken Cacciatore

This dish was inspired by Barbara Lynch. I don’t cook chicken that often but this one came out pretty good. Chef Dan made some suggestions of turning it in to a soup or stew.

Serves: 3


2 lbs. Chicken Thighs (6), bonless, skinless
1 Red Bell Pepper, thinly sliced
1 Onion, thinly sliced
3 Pickled Jalapenos, thinly sliced
4  Cloves of Garlic, thinly sliced
1 lb Grape Tomatoes, quartered
2 tablespoons Extra Virgin Olive Oil
Fresh Ground Pepper
2 tablespoons Basil
2 tablespoons Cayenne Pepper
1/2 cup Dry Red Wine
1 1/2 cups of Chicken Stock
1/2 cup Flat Leaf Parsley, chopped


Spicy Chicken Cacciatore

Spicy Chicken Cacciatore

In large skillet, over a medium-high heat olive oil. Add chicken to the skillet, season with pepper, salt, cayenne, and basil. Brown for 4 minutes. Turn chicken and season again. Brown for an additional 4 minutes, then remove to a plate. Add bell pepper, onion, jalapenos and garlic to skillet. Season with rest of cayenne, basil, salt and pepper, about  1 tablespoon of each. Reduce heat so medium-low and saute for 10 minutes, until vegetables are softened. Add wine and simmer for 5 more minutes until wine is almost completely reduced. Add the chicken stock, tomatoes to skillet and add the chicken on top of the vegetables. Cover and cook for an additional 10 minutes.

Plate the chicken and spoon the vegetables over the chicken along with some of the juice. Garnish with parsley.

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