Kate's Cuisine

Feb 14 2014

Mario’s Chicken Cacciatore

Marios Chicken Cacciatore

Although I recognize that Mario Batali is a great chef, an Iron chef, yadda yadda yadda, I’m not a huge fan of his. He does however, happen to be on The Chew, and the few recipes of his I’ve tried from that show (such as his chicken wings with Alabama white sauce) have turned out to be pretty good. This is probably my least favourite of the bunch, but that’s not to say it’s bad. There was just nothing about this dish that really “wowed” me and when it comes to Italian food, I’m expecting to be wowed. That being said, this one’s pretty easy to pull together, and is still a good Italian dish that will give you a break from pasta (but ask yourself, do you really need a break from pasta?)

2 cloves garlic $0.02
2 sprigs rosemary, one whole and one leaves removed and minced $1.00
6 fresh sage leaves, minced $1.00
Salt $0.01
Pepper $0.01
1/2 cup olive oil $0.23
1 chicken, cut into 8 pieces $8.49
2 large yellow onions, coarsely chopped $0.94
1 cup Cremini mushrooms, washed with stems removed and each cut into quarters $1.00
1/2 cup pancetta, diced into 1/2″ pieces $2.80
4 stalks celery, coarsely chopped into 1″ pieces $0.52
2 cups tomato sauce $0.60
1 cup white wine $3.57
1 cup chicken stock $0.50
Pinch sugar $0.01
Pinch red pepper flakes $0.03

Total cost $20.73
Cost per serving $3.46

1.) In a large bowl combine garlic, chopped rosemary, sage, salt and pepper. Add enough olive oil to make a somewhat dry paste (about 3 to 4 tablespoons.) Add the chicken and use herbs to generously coat the chicken. Wrap the bowl with plastic wrap and place in fridge for two hours.

2.) In a very large skillet or Dutch oven, heat remaining 1/4 cup olive oil over high heat until it just starts to smoke. Remove the excess rub from any pieces of the chicken and then place into the skillet, in batches, to sear until all pieces of chicken are browned on all sides. Move to a plate lined with paper towels and set aside for now.

3.) To the hot skillet add the onions, mushrooms, pancetta, and celery. Cook until onions are nicely golden brown and pancetta has rendered its fat, about 8 minutes. Drain the excess oil from the meat, add the tomato sauce and wine, and stir with a wooden spoon to pick up the browned bits from the bottom of the pot. Add the stock, full rosemary sprig, sugar, and red pepper flakes and bring to a boil.

4.) Place the chicken back into the pot, cover, lower heat, and simmer for about 20 minutes. Then, uncover and cook until chicken is fully cooked through, about another 15 to 20 minutes more.

5.) Move the chicken to a plate and drizzle sauce over top.

6.) Serve and enjoy!

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