Chicken Cacciatore

Menu Part: 
Entree
Cuisine Type: 
Italian
Serves: 
4 servings

Classic chicken cacciatore gets a dark meat twist in this dish, which also features red bell pepper, white onion, chopped garlic and brown gravy.

Ingredients

8 skinless, boneless chicken thighs
2 tsp. kosher salt
1 tsp. freshly ground black pepper
1⁄2 cup all-purpose flour for dredging
3 tbsp. olive oil
1 large red bell pepper, seeded, chopped
1 medium white onion, peeled, chopped
6 garlic cloves, peeled, finely chopped
3⁄4 cup dry white wine
1 28-oz. can stewed tomatoes with juice
1⁄2 cup brown gravy or demi-glace
11⁄2 tsp. dried oregano leaves
1⁄4 cup coarsely chopped fresh basil leaves

Steps

1. Sprinkle chicken with 1 tsp. of salt and pepper, dredge in flour to coat lightly. In large, heavy sauté pan, heat oil over a medium-high flame, add chicken pieces and sauté just until browned, about 5 minutes per side. If all chicken does not fit in pan, sauté in two batches. Transfer chicken to plate and set aside.

2. Add bell pepper, onion and garlic to same pan and sauté over medium heat until onion is tender, about 5 minutes. Season with remaining salt and pepper to taste. Add wine and simmer until reduced by half, about 3 minutes. Add stewed tomatoes with their juice, brown gravy or demi-glace and oregano.

3. Return chicken pieces to the pan and turn to coat in sauce. Bring sauce to a simmer. Continue simmering over medium-low heat until chicken is just cooked through, about 20 minutes.

4. Using tongs, transfer chicken to platter. If necessary, boil sauce until it thickens slightly, about 3 minutes, then remove any excess fat. Spoon sauce over chicken, sprinkle with basil and serve.

Recipe by Gourmet Dining LLC, Madison, N.J.

More From FoodService Director

Sponsored Content
vegetables with dip foodservice healthy menu

From Mrs. Dash Foodservice.

There was a time when healthy food meant counting calories, omitting carbs, giving up sugar and going fat-free—in other words, it was all about deprivation.

But not anymore. Today’s definition of healthy means an overall focus on nutrition and wellness that doesn’t mean giving up enjoyment. It’s all about balance: good fats, healthy carbs, better sweeteners, wholesome ingredients and satisfying flavor enhancements. It means food that customers can feel good about, at the same time that they’re enjoying the dining experience.

According to...

Industry News & Opinion

Aramark today announced a partnership with celebrity chef and TV personality Cat Cora that will put a new concept from the Top Chef star in Aramark’s North American business-and-industry accounts.

The new fast-casual concept, called Olilo by Cat Cora, promises a healthy, made-your-way menu, according to the global foodservice provider.

“By bringing together Chef Cora's award-winning brand and healthy cooking advocacy and Aramark's commitment to enriching and nourishing the lives of the thousands of consumers we serve every day, we have an opportunity to elevate the on-site...

Industry News & Opinion

Members of Congress and several advocacy groups gathered on Capitol Hill on Wednesday to highlight the potential loss of millions in state funding because of a Child Nutrition Reauthorization block grant introduced last month, and to call upon legislators to squash the bill.

The Improving Child Nutrition and Education Act of 2016 houses a statute that would provide three unannounced pilot states with block grant funding. Participating states would be exempt from federal nutrition regulations and would no longer qualify for the 6-cent reimbursement per lunch garnered by certified...

Managing Your Business
human resources teamwork

As staffing shortages worsen and open jobs go unfilled for shift after shift, it’s reasonable for tensions between foodservice and the human resources department to mount. However, HR is not your enemy, says Dave Reeves, director of hospitality services at Elmhurst Memorial Healthcare in Elmhurst, Ill. “In fact, they could be your biggest ally,” he says. Here are three tips FSDs recommend for getting HR on your side.

1. Cross over staff roles

At the University of Southern California in Los Angeles, a training manager’s duties straddle the foodservice and HR departments. “It works...

FSD Resources