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Chicken Cacciatore (Bobby Flay) Recipe

Chicken Cacciatore (Bobby Flay) Recipe

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Ingredients:

Serving

4 tbsp olive oil
1 3 1/2- to 4-lb chicken, cut into 8 pieces ( breasts halved)
kosher salt and freshly ground black pepper
1 lb cremini mushrooms, quartered
1 large red onion, halved and thinly sliced
1 large yellow bell pepper , thinly julienned
3 cloves garlic, thinly sliced
1 serrano or jalapeno chile, finely diced
1/4 tsp red chile flakes
1 cup dry red wine
2 cups homemade or canned low-sodium chicken broth
1 28- oz can plum tomatoes , with juices, pureed
3 small sprigs fresh rosemary
3 sprigs fresh thyme
honey
1/4 cup chopped fresh basil, plus sprigs for garnish
2 tbsp brined capers, drained
1 lb spaghetti , cooked al dente
thinly shaved parmesan

Directions:

Heat 2 tablespoons of the oil in a large Dutch oven over high heat. Sprinkle the chicken pieces on both sides with salt and pepper. Working in batches, place the chicken in the pan, skin-side down, and cook until golden brown, 3 to 4 minutes. Turn the chicken over and cook until golden brown, 2 to 3 minutes. Remove the chicken to a large plate.
Add another tablespoon of the oil to the pan and heat until almost smoking. Add the mushrooms, season with salt and pepper and cook, stirring occasionally, until they are golden brown and their liquid has evaporated, about 10 minutes. Remove to a plate.
Add the remaining 1 tablespoon oil, the onions and the bell peppers to the pan and cook until soft, about 4 minutes. Add the garlic, serrano chiles and red pepper flakes, and cook for 1 minute. Stir in the wine and cook until almost completely reduced. Add the chicken broth, tomatoes, rosemary and thyme, and bring to a simmer. Return the dark meat and mushrooms to the pan, reduce the heat to medium-low, cover the pan and cook until the chicken is tender, about 30 minutes.
Add the white meat to the pan, cover and continue cooking for 10 minutes. Remove the chicken with a slotted spoon to a large shallow bowl and tent it loosely with foil.
Raise the heat under the pan to high and cook the liquid, stirring occasionally, until thickened to a sauce consistency, about 15 minutes.
Season with salt, pepper and honey. Stir in the basil and capers, and pour the sauce over the chicken. Garnish with fresh basil sprigs. Serve over spaghetti and sprinkle with shaved Parmesan.
From Food Network Kitchens; after further testing and to ensure the best results this recipe has been altered from what was in the actual episode.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	1705.04 Kcal (7139 kJ)
Calories from fat	769.94 Kcal
		% Daily Value*
Total Fat	85.55g	132%
Cholesterol	408.15mg	136%
Sodium	692.54mg	29%
Potassium	2482.93mg	53%
Total Carbs	112.75g	38%
Sugars	14.64g	59%
Dietary Fiber	8.68g	35%
Protein	108.12g	216%
Vitamin C	65.9mg	110%
Vitamin A	0.7mg	25%
Iron	184.8mg	1026%
Calcium	273.7mg	27%

Amount Per 100 g
Calories	147.12 Kcal (616 kJ)
Calories from fat	66.43 Kcal
		% Daily Value*
Total Fat	7.38g	132%
Cholesterol	35.22mg	136%
Sodium	59.76mg	29%
Potassium	214.24mg	53%
Total Carbs	9.73g	38%
Sugars	1.26g	59%
Dietary Fiber	0.75g	35%
Protein	9.33g	216%
Vitamin C	5.7mg	110%
Vitamin A	0.1mg	25%
Iron	15.9mg	1026%
Calcium	23.6mg	27%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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