Alex Guarnaschelli’s -Mom’s Chicken Cacciatore

Alex Guarnaschelli’s latest cookbook The Home Cook, is one of those cookbooks I consider a staple on my shelf. Clearly she could have created a collection of very “chefy” recipes but instead gave us a wide array or as she states it, “That’s what this book seeks to achieve to give you an entire repertoire for every “occasion” whether that’s a Monday night dinner or a weekend dinner party.” We whole heartedly agree! There are so many great recipes in this book!

We have made Mom’s Chicken Cacciatore many, many times. It is a perfect dish for a cold fall/winter night and one of those dishes that feeds the soul. We did not have to modify this recipe at all, it is gluten free.

Ingredients

• 2 tablespoons canola oil

• 1 whole chicken(3 1/2 pounds, cut into 10 pieces

• Kosher salt

• 1 tablespoon crushed red pepper flakes

• 2 medium yellow onions, thinly sliced

• 6 large garlic cloves, grated

• 8 ounces white button mushrooms, thinly sliced

• 1 cup dry white wine

• 1 (28 ounce)can whole peeled San Marzano tomatoes

• 2 bay leaves

• 4 sprigs fresh thyme

• 1 sprig fresh rosemary

1. Brown the chicken: Heat a large skillet over high heat and add the canola oil. Arrange the chicken pieces in a single layer on a baking sheet, and season with salt and red pepper flakes. Turn the pieces and season on the other side. When the oil begins to smoke lightly, reduce the heat to medium. Use a pair of metal tongs to carefully add the chicken, skin side down, to the skillet. Do not overcrowd the pan. Sauté , resisting the temptation to move or turn the pieces, until they have browned on the first side, 5 to 8 minutes. Turn the chicken over and brown on that side, 5 to 8 minuets. Transfer the chicken pieces to a rimmed baking sheet and set aside.

2. Make the sauce and cook the chicken:In the skillet where you browned the chicken, add the onions and a pinch of salt and cook until the onions become translucent, 3 to 5 minutes. Add the garlic and mushrooms and cook over medium heat until the vegetable turn light brown, 10 to 12 minutes. add the white wine, season with salt, and cook over medium heat and simmer until almost all the liquid is gone, 5 to 8 minutes. (Cooking the wine out is important so there won’t be any raw alcohol flavor in the sauce.) Add the tomatoes with their juices and bring to a simmer. add the bay leaves and thyme sprigs. Arrange the chicken pieces in a single layer in the pan and pour any accumulated juices into the sauce as well. Simmer over low heat until the chicken is cooked through, 40 to45 minutes. Use a wooden spoon to break up some of the tomatoes. Remove the pan from the heat and add the rosemary. Allow the chicken to rest on the stove4off the heater about 10 minutes, and then remove and discard the rosemary sprig, thyme sprigs, and bay leaves. Taste for seasoning, and serve