Sunday, January 8, 2012

A Play on Chicken Cacciatore

Many of you are familiar with the old fashioned way of making chicken cacciatore. The hubs and I are trying to use up veggies and food from our pantry so we decided to use some of our yummy tomato, orange jam with basil and saffron. Also, I am pretty sure no self respecting Italian would EVER admit this, but instead of using pasta, we had a spaghetti squash that we needed to use up, so we served this yummy recipe over squash instead of pasta! Grandpa please forgive me!!!

6 chicken breasts, grilled and sliced
10 mushrooms, sliced
1 leek, sliced
4 ribs celery, chopped
9 mini peppers, red/orange/yellow, sliced
2 cloves garlic, minced
2 blood oranges, juiced
1/2 cup wine
1 cup chicken stock
2 32oz cans of petite diced tomatoes
1 tbsp sage
1 tbsp thyme
1 tbsp basil
1 tsp sea salt
pepper to taste
2 tbsp tomato paste

Prepare all of your vegetables (I always think of Ann Burell on the Food Network, mis en place people!!)

My beautiful blood oranges w/ 1 wanna be. Hims looked like he was a bit young when they picked him!
My beautiful blood oranges w/ 1 wanna be. Hims looked like he was a bit young when they picked him! Have your hubs grill the chicken (not completely) just charred on both sides. Bring in and let rest. Then slice in strips. In a large Dutch oven, add 2 tbsp extra virgin olive oil. Bring up to medium heat. Add the leeks and garlic and saute till translucent. Add the celery and red peppers and cook for about 7 minutes or until soft. Add the mushrooms. Cook for about 7 more minutes. Use the juice from the blood oranges to deglaze the pan. Add the wine and the chicken stock and all of the spices, including the tomato paste, the diced tomatoes, and the tomato jam. Bring up to a boil, and then reduce to a low boil and let cook for about 20 minutes. Once you hit the 20 minute mark, add the chicken into the sauce to cook all the way through. Let simmer for about 10 more minutes. Serve over spaghetti squash or pasta!

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