Chicken Cacciatore with Sautéed Mushrooms and Zucchini

March 19, 2010 – 5:57 pm

This excellent recipe is inspired by Fine Cooking’s Soups and Stews special issue (also available online). I modified it for our taste and what I had around: boneless chicken, reducing the oil, omitting the onion and adding some onion powder for some of the flavor, increasing the quantities of most of the veggies, and using dried herbs instead of fresh. My version is below. It was quite spot-hitting!

Chicken Cacciatore with Sautéed Mushrooms and Zucchini
Serves 4

2 lb skinless, boneless chicken thighs, cut into quarters
kosher salt and black pepper
4 tbsp extra virgin olive oil, divided
1 medium yellow bell pepper, cored, seeded, and diced
2 cloves garlic, pressed
1/2 cup red wine (I used a local blackberry wine)
1 28-oz can large diced tomatoes (I used San Marzano)
1 tsp dried thyme
1 tsp dried rosemary
1/8 tsp onion powder
1 tsp dried parsley
1/8 tsp red pepper flakes
2 medium zucchini (about 1 lb), quartered lengthwise and sliced into 1/4 inch pieces
1/2 lb crimini mushrooms, sliced
3/4 cup pitted mixed green and black olives, halved (I used manzilla and kalamata)

Season the chicken with salt and pepper. Heat 1 tbsp of olive oil in a heavy soup pot over medium high heat. Add the chicken pieces and cook 2-3 minutes on each side or until nicely browned. Transfer the chicken to a bowl.

Add 1 tablespoon of olive oil to the pan and warm, reducing heat to medium. Add the bell pepper and garlic and season with salt. Cook until the pepper softens, about 4 minutes. Turn heat to high and deglaze the pan with the wine. Continue to cook until the wine is nearly reduced completely, about 2 minutes.

Reduce the heat to medium again and add the tomatoes, thyme, rosemary, onion powder, red pepper flakes, and dried parsley. Return the chicken and any juices that seeped out to the pot. Cook over medium heat for 5 minutes, stirring occasionally. Reduce the heat to low, cover the pot with a lid slightly ajar, and simmer for 20 minutes or until the chicken is cooked through and the flavors are nicely mingled.

While the stew simmers, heat 1 tbsp of olive oil in a large skillet over high heat. Add the zucchini and season with salt and pepper. Sauté until the zucchini is tender and starting to brown, about 5 minutes. Transfer the zucchini to a bowl. Heat the last tbsp of olive oil and add the mushrooms, seasoning with salt and pepper. Cook for 5 minutes, or until tender. Add the olives, a pinch of dried thyme, and the zucchini and toss together. Add the vegetable mixture to the stew and gently stir to combine.

Serve hot.

  1. 2 Responses to “Chicken Cacciatore with Sautéed Mushrooms and Zucchini”

  2. I am inspired by your dinners. This one is really good!

    By Mary Ebright on Jan 19, 2012

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  2. Dec 12, 2010: Cassie’s Ruminations » Blog Archive » Some of What We’ve Been Eating

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