KosherEye.com
This recipe is classic Italian, inspired by famed celebrity chef Mario Batali, one of the most recognized and respected chefs in the world. His (along with partner Joe Bastianich) culinary empire is global, from New York, Los Angeles, Las Vegas to Singapore, and Hong Kong. He is also the founder of the wildly popular Eataly marketplace and eatery. And here's a little known fact about Mario: He is actually from Seattle, not Italy! Enjoy this recipe for Chicken Cacciatore, simple yet almost authentic. The only major change we made is adding kosher Facon instead of Pancetta.
Ingredients
2 cloves garlic
2 branches rosemary 1 leaves minced, 1 whole or substitute ¼ teaspoon finely chopped dried rosemary
6 sage leaves (minced)
Salt and freshly ground pepper
1/2 cup extra virgin olive oil
1 3- pound chicken cut into 8 serving pieces (rinsed and patted dry)
2 large yellow onions (coarsely chopped)
1 lb cremini mushrooms (stems removed) cut into 1-inch cubes
4 ribs celery (cut into 1-inch pieces)
2 cups basic tomato sauce
1 cup dry white wine
1 cup chicken stock
Pinch sugar
Pinch Red Hot Pepper Flakes
Optional: 1 package Jack's Gourmet Facon
Directions
In a large bowl, combine the garlic, rosemary, sage, salt and pepper to taste and add enough olive oil (3 to 4 tablespoons) to make a somewhat dry paste. Add the chicken and rub the paste evenly over the pieces of chicken. Cover and refrigerate for 2 hours.
In a dutch oven, heat the remaining 1/4 cup olive oil over high heat until smoking. Brush the excess rub from the bird, and sear the chicken, in batches if necessary, until browned on all sides. Transfer to a plate lined with paper towels.
Add the onions, mushrooms, Facon (If using) and celery to the pot and cook until the onions are golden brown and the Facon has rendered its fat, about 8 minutes.
Drain off the excess oil, then add the tomato sauce and wine, stirring with a wooden spoon to dislodge the browned bits from the bottom of the pot. Add the stock, sugar, and red pepper flakes and bring to a boil. Add the whole rosemary branch (remove branch before serving).
Return the chicken to the pot, cover, and cook for 20 minutes. Uncover and cook about 15 to 20 minutes more. Remove rosemary branch; Transfer chicken to a platter, top with the sauce, and serve.
Serves 4
Notes
KosherEye Notes:
Serve pasta, rice or orzo on the side
Recipe: Kosher, meat, copycat kosher