Tv host and celebrity chef Lidia Bastianich shares her chicken cacciatore dish from her new cookbook “Lidia’s A Pot, A Pan and A bowl”.
INGREDIENTS
- 8 chicken drumsticks
- kosher salt
- 3 tbsp extra virgin olive oil
- 1 sweet onion
- 1 yellow bell pepper
- 8 ounces cremini mushrooms
- 1/2 cup dry white wine
- one 28 ounce can whole tomatoes
- 1 tsp dried oregano
- peperoncino flakes
- 2 tbsp fresh Italian parsley optional
METHOD
- Season the chicken with 1/2 teaspoon salt.
- Heat the oil in a large Dutch oven over medium heat.
- Brown the chicken on all sides, 7 to 8 minutes, and remove it to a plate.
- Add the onion and pepper, and cook until they begin to wilt, 6 to 7 minutes.
- Add the mushrooms, and cook until they begin to soften for about 3 minutes. Season the vegetables with salt.
- Add the wine, and simmer until it’s reduced by half, about 2 minutes. Add the tomatoes and 1 cup of water
- Return the chicken to the pot. Add the oregano, and season with 1 teaspoon salt and a big pinch of peperoncino.
- Simmer, uncovered, until the sauce has thickened and the chicken is tender, about 45 minutes, stirring once or twice throughout the cooking process.
- Stir in the parsley, and serve.
