CHICKEN CACCIATORE

By t1bishop

CHICKEN CACCIATORE
The classic dish is updated by
adding oven-roasted tomatoes,
mushrooms, and onions to deepen
the flavors. WHAT TO DRINK: A soft,
fruity Sangiovese.

Ingredients

• 1/2 pounds plum tomatoes, coarsely
• chopped (scant 4 cups)
• 8 ounces crimini (baby bella) mushrooms
• 1 very large red onion, thinly sliced
• (about 3 cups)
• 5 tablespoons olive oil, divided
• 2 tablespoons Sherry wine vinegar
• 1 4 1/2- to 43/4-pound chicken, cut into 8 pieces, excess fat trimmed
• 1 1/2 tablespoons chopped fresh
• rosemary, divided
• 1/2 cup dry red wine
• 1 14 1/2-ounce can diced tomatoes in
• juice
• 1 cup low-salt chicken broth
• 1/3 cup thinly sliced basil, divided
• 2 tablespoons drained capers, divided
• 12 ounces gemelli or penne, freshly
• cooked

Details

Servings 6

Preparation

Step 1

Preheat oven to 400°F. Combine plum
tomatoes, mushrooms, and onion in
large bowl. Add 3 tablespoons oil and
vinegar; toss to blend. Sprinkle
generously with salt and pepper.
Spread vegetable mixture in single
layer on large rimmed baking sheet.
Roast until onion slices are golden
brown and all vegetables are tender,
stirring frequently, about 50 minutes.
Remove from oven and set aside. Reduce oven temperature to 350°F. Sprinkle chicken with salt. pepper, and 1tablespoon rosemary. Heat remaining 2 tablespoons oil in heavy large deep ovenproof skillet over
medium-high heat. Add chicken and
saute until golden brown, about 6
minutes per side. Transfer chicken to
bowl. Add wine to skillet and boil until wine is reduced by half, scraping up browned bits, about 1minute. Stir in canned tomatoes with juice, then broth and bring to boil. Reduce heat to medium and simmer 10 minutes to blend flavors. Return chicken to sauce in skillet. Place skillet in oven and roast uncovered until chicken is cooked through and juices run clear when pierced with knife, about 25 minutes. Remove skillet from oven. Stir in roasted vegetables, remaining 1/2 tablespoon rosemary, half of basil, and half of capers. Simmer over medium heat until vegetables are heated through. Season with salt and pepper. Place pasta in large shallow bowl. Top with chicken and sauce. Sprinkle remaining basil and capers over.