Spicy Chicken Cacciatore

Spicy Chicken Cacciatore

Servings: 1


Ingredients

  • 2 lbs. Chicken Tenderloins
  • 1/2 c. vegetable oil
  • 2 c. fresh cipolline onions — peeled, whole, ends trimmed
  • 1/2 c. fresh garlic cloves — peeled, whole, ends trimmed
  • 2 c. fresh button mushrooms — cleaned
  • 1 c. fresh carrots — peeled, oblique cut, 1”
  • 1/2 c. fresh celery — chopped, 1”
  • 1 c. Castelvetrano olives — pitted, whole
  • 1 1/2 tbsp. capers
  • 1 lemon skin — julienned, approx. 1”x3” with white removed
  • A pinch of chili flakes
  • 1 c. red wine
  • 28 oz. can crushed tomatoes
  • 2 tbsp. fresh parsley
  • 1 tbsp. fresh rosemary — pulled off stem, rough chopped

Instructions

  1. In a saucepot, heat 1/4 cup of oil and lightly pan roast cipolline onions and garlic cloves. Stir in mushrooms and cook for an additional minute.
  2. Add in carrots and celery, continue to cook for 2 minutes.
  3. Stir in olives, capers, julienned lemon skins and chili flakes. Heat for 30 seconds.
  4. Add wine and reduce by half. Add tomatoes, bring to a gentle simmer and cover. Cook for 30 minutes.
  5. While sauce cooks, heat remaining oil in a skillet over medium heat. Season chicken to taste and brown on both sides ensuring an internal temperature of at least 165F. Reserve in hotel pan.
  6. After the 30 minutes, add the fresh herbs to the sauce and pour over chicken. Serve.