My good friends Meaghan and Andy at KAMR Studio 4 are always fun to cook with, I’m honored each and every time they ask me to be a part of the show. Among other things, food is a catalyst for building relationships. And I enjoy building relationships with everyone that gets to enjoy Studio 4 from the hosts/crew, the fans at home, and those across the internet via social media.
This recipe is a classic. The term “cacciatore” literally means “hunter”. So…Chicken Cacciatore is simply “Chicken (in the style of the hunter)”. By name, this recipe is very rough, and rustic. It’s a one-pot dish that ANYONE can make at home! (And, it’s sounds super fancy so you can impress everyone with your skills)
You’ll see many different variations of Chicken Cacciatore depending on where/who makes it. Another version I like is Chef Juan Lopez’s Italian-twist at Pescaraz here in Amarillo!!
Here’s mine. Feel free to take it, and make it your own.
Chef Rocky Dunnam’s Chicken Cacciatore
FULL RECIPE DEMO HERE
– 2 Bone-in Chicken Thighs
– 2 Bone-in Chicken “Airline” Breast
– ½ cup AP Flour
– 3 tbsp Olive Oil
– 1 Red Bell Pepper (chopped)
– 1 White Onion (chopped)
– 3 Garlic Cloves (minced)
– ½ cup White Wine
– 2 Tomato (diced)
– 2 oz Capers
– ½ cup Chicken Stock
– 1 tsp Oregano
– 3 Basil Leaves (torn)
– TT Kosher Salt/Crushed Pepper
1. Season flour and dredge chicken.
2. Sear two sides in olive oil (sear to golden brown).
3. Remove chicken.
4. Saute bell pepper, onion, garlic in pan.
5. Deglaze with white wine and reduce by half.
6. Add remaining ingredients.
7. Return chicken to the pan and cover. Simmer for additional 10 min.
8. Plate Chicken on platter.
9. Top with sauce. (Sauce may require additional cooking to desired consistency)
10. Garnish with torn basil.