Chicken Cacciatore with Olives and Porcini
The late summer abundance of healthy organic vegetables such as squash, tomatoes and peppers just scream to join together with flavorful organic herbs like basil and oregano, and spices from around the world like Aleppo pepper, capers and saffron! My Chicken Cacciatore with Olives and Porcini takes this classic Italian entrée to a new level of flavor and nutrition! My Chicken Cacciatore with Olives and Porcini stars free range chicken swimming in a rich broth of red wine, tomatoes, porcini mushrooms and saffron, enhanced with Italian oil cured olives and brightened with capers! Serve my Chicken Cacciatore with Olives and Porcini over noodles or rice and enjoy this delicious riff on a classic dish with a dry Italian red wine. Just delicious!
1/4 cup extra virgin olive oil
1 organic onion, quartered and sliced
4 cloves organic garlic, sliced
1 organic leek, sliced
1 tablespoon capers
1/4 cup sliced organic fennel bulb
2-3 bone in chicken breasts, thighs or quarters
Salt and pepper to taste
1/2 cup dry red wine
4 ripe organic tomatoes, cut up
2 teaspoons dried oregano
Several sprigs fresh oregano, stripped from stems
1/4 cup fresh basil, chopped
12 oil cured olives
1/2 cup dried porcini mushrooms soaked in 1 cup of water
Pinch of saffron
Pinch of Aleppo pepper flakes
1 each organic red and yellow peppers, sliced
1 organic summer squash, sliced
Heat oil in a large chef’s pan or braiser to medium high
Add onion, leek and garlic, fennel and capers, cook a few minutes
Add salt and peppered chicken, cook and turn till browned
Add the wine, herbs, olives
Add the tomatoes and cook
Add mushrooms and the soaking liquid
Lower pan to simmer
Add the peppers and squash
Add saffron and Aleppo pepper
Add salt if needed
Simmer for 1&1/2 hours until chicken is cooked and tender
Remove from heat, let stand for 10 minutes
Serve over egg parpadelli or a creamy rice!
Enjoy with an Italian dry red, just delicious!
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