Hunter Style Baked Italian Chicken Cacciatore
I thought for today’s Italian recipe I would offer up a basic entrée that is also a much loved Italian recipe by many. Now chicken is a common ingredient in many recipes weather they are Italian or not and some are more involved and then there are recipes like this that are really straightforward and just simple to make. There are a few steps to it but the basic dish is fairly easy to make and delivers great results.
I wanted a dish that is mainly made in the oven as you can set it in there and walk away as where the stovetop requires a bit more attention usually. Now the sauce is made on the stovetop but after the first few minutes it is mainly simmering and you can just walk by every now and then and give it a stir or send one of the kids to help out with a friendly stir of the pan. When the sauce and chicken is done baking just pour it over back to the oven for a bit to make sure everything is warm and vole you’re done.
Now if you want you can make some pasta to serve this over linguini would be a good choice or even spaghetti almost any long noodle will work. To round it out make some nice fresh Italian bread with melted butter and minced garlic in it and you has a full meal in a fairly short amount of actual kitchen time. I love meals I can let work on their own in fact you could wrap the bread in foil and place it in the oven to cook until warm with the chicken in the last reheat of everything.
- 8 chicken drumsticks
- 1 yellow onion, sliced
- 1 fresh fennel bulb, sliced thinly (optional)
- 1 tablespoon minced garlic
- ¼ cup Chardonnay
- 10 tomatoes, Carmelina Brands, Italian Whole Peeled Tomatoes in Puree
- 4 tablespoons fresh basil, chopped, few leaves to garnish
- 4 tablespoons parsley, chopped
- ½ teaspoon oregano
- Salt and fresh cracked pepper to taste
- Olive oil as needed
- Set your broiler to high.
- Season the drumsticks completely with salt and fresh cracked pepper and the oregano then drizzle some olive oil on them.
- Set them out on a broiling pan and place it under the rack in the oven and allow to broil for about two to three minutes, rotate the pan so they cook evenly do this until the tops become crispy.
- Switch the oven over to bake and allow to heat up until it reaches 375 degrees F.
- Transfer to a baking dish alternating the legs one at a time so all the ends point to the middle of the dish and place in oven and allow to bake until they are cooked through, about fifteen minutes or so make sure they are fully cooked so the juice run clear and no red.
- In a skillet heat some of the oil and on a medium setting add the fennel if using and the onion and cook for around three minutes until partially soft add in the garlic and mix until combined.
- Add the Chardonnay and let it cook off until it is all evaporated this should happen rather quickly.
- Add in your tomatoes and let this cook for twenty minutes.
- Remove from the stove and add the parsley and basil and mix well pour this over the baked chicken and place it back in the oven for five minutes to warm everything through make sure the sauce covers the chicken completely.
- Remove from oven and serve right away with ample amounts of sauce for each serving.
- Garnish with a few fresh basil leaves.
Do you remember the movie ratatouille? What does Remy serve to Anton Ego, peasant food but what is his response to this. Exactly, this is kind of an Italian counterpart as if the move had taken place in Rome instead of Paris. The reason is sometimes the simplest of dishes trigger the most basic of response in our minds. We all have a favorite dish our grandmothers made but think back to this was it the most complex dish she made? I would venture a guess that it was among the simplest of dishes she made. Sometimes in life we make things to complex when the right answer is just the simplest of solutions food is like this too.
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