Chicken Cacciatore
Servings: 4
Preparation Time: 15 minutes | Start to Finish Time: 1 hour
Recipe by Chef Pino Di Cerbo
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4 whole legs of chicken
3 tablespoons Aurora extra virgin olive oil
3 cloves garlic, crushed
1/4 teaspoon red pepper flakes
8 brown mushroom, cleaned and quartered
1 onion, chopped
2 stalks celery, chopped
2 bay leaves
1 yellow bell pepper, chopped
1 sprig rosemary
2 tablespoons Rodolfi Ortolina 3/4 cup red wine
2 398 ml cans Rodolfi Fine Diced Tomatoes
1/4 cup Kalamata olives, pitted 12 Aurora Caper Berries
Aurora Kosher Salt
freshly ground black pepper
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Season the chicken with salt and pepper on both sides.
Heat oil in a large heavy saute pan over medium high heat. Add the chicken to the pan and saute until brown, 4-5 minutes per side. Transfer chicken to a plate and set aside.
Lower heat to medium and add in the garlic, red pepper flakes and mushrooms. Cook until the mushrooms are lightly brown. Add the onion, celery, bay leaves, yellow pepper and rosemary then saute until tender, about 5 minutes. Push vegetable to the sides and add in the Rodolfi Ortolina directly to the center of the pot. Cook for a few minutes and then mix to combine. Season with salt and pepper. Carefully pour in the red wine and simmer until reduced by half, about 3 minutes. Add in the Rodolfi Diced Tomatoes. Rinse cans with a splash of water and add it to the pan. Stir well.
Return the chicken to the pan along with any juices they left behind. Scatter the olives and Aurora Caper Berries in the pot. Bring the sauce to a simmer and cover the pot. Continue simmering over medium low heat until the chicken is just cooked through, about 30 minutes. Remove lid and continue to cook until the sauce has reduced and chicken is fully cooked, about 10-15 minutes
Transfer the chicken to a platter. Spoon off any excess fat from the sauce. Spoon the sauce over the chicken and garnish with fresh basil. Enjoy!
