Hoss’s Chicken Cacciatore
Crazy Cool Chicken Cacciatore
* Hoss’s Market Recipes originally appeared in a local Missouri News column in the 2000’s
Oh my! The news we hear on a daily basis isn’t too encouraging, is it? We’ve been beaten over the head with so much negative information in the media for the last year that, even for those who aren’t feeling the effects, the need to conserve is becoming real. We’re all cutting back a little on expenditures, some more than others, but it seems that everyone is feeling the pinch to some degree.
We can put off a new car, big screen or jewelry for a few months or years, but there is one area that we need to keep spending on- food! That’s right, we all have to eat. But the domestic menu is taking a bit of a hit too. Not many folks can afford to eat out as much, or put steak on the table as often as they used to.
So what are the effects? Hopefully not quite as dire as at times when I was a poor college student, subsisting on fried potatoes and Ramen noodles for stretches at a time. (It is truly amazing what sacrifices one will make to scrape up a little “going out” money when that is priority one!)
What can one do to come up with a nutritious, balanced, tasty meal when on a budget and restricted by time? Contrary to the marketing, a certain hamburger additive does not really make a great meal, and most of the convenience foods are either un-economical, short on taste, or both. What’s the answer to this quandary?
The answer is, in one word, very simple, and that word is “chicken”. Yes, the lowly yardbird is quite possibly the most versatile and economical menu item available. It can be baked, broiled, fried, poached (not recommended except for soup or casseroles), or Bar-B-Qued. One whole chicken can feed 3-4 people for less than 6 or 7 dollars, and if one avoids the skin, it is relatively low in calories and healthy. It is available fresh or frozen at virtually every grocery store, and is universally popular. It does take a little longer to cook that a steak or burger, but a meal can be made in less than an hour.
One of the favorites at the Koetting household is roasted chicken, seasoned with some of Hoss’s Rotisserie Rub, quick and simple. For a little more elaborate, yet not too complicated preparation, try this:
Chicken Cacciatore Shrimp Recipe
1 Whole chicken, cut into pieces
Freshly ground pepper
1/2 cup all purpose flour, for dredging
3 tablespoons olive oil
1 cup chopped red bell pepper
1 cup chopped yellow onion
1/8 cup minced fresh garlic
3/4 cup dry white wine
1 ( 28-ounce) can diced tomatoes with juice
3/4 cup rich chicken stock
2 teaspoons Hoss’s Italian Seasoning
1/4 cup coarsely chopped fresh basil leaves
¼ cup minced fresh parsley
Sprinkle the chicken pieces with salt and pepper. Dredge the chicken pieces in the flour to coat lightly.
In a large heavy pan, heat the oil over a medium-high flame. Add the chicken pieces to the pan and saute just until brown, about 5 minutes per side.
Transfer the chicken to a plate and set aside.
Add the bell pepper, onion and garlic to the same pan and saute over medium heat until the onion is tender, about 5 minutes. Add the wine and tomatoes and simmer until reduced by half, about 3 minutes.
Add the stock and Italian seasoning. Return the chicken pieces to the pan and turn them to coat in the sauce. Bring the sauce to a simmer.
Continue simmering over medium-low heat until the chicken is just cooked through so the internal temperature is 165 degrees.
Transfer the chicken to a platter. Simmer the sauce until it thickens slightly. Spoon off any excess fat. Pour the sauce over the chicken, then sprinkle with the basil & parsley and serve.
Chicken Cacciatore Wine Pairing:
2007 Pinot Blanc Willamette Valley.
Elk Cove’s tangy, spicy Pinot Blanc is closer to Alsatian style, in that it is very dry. It brings more herbal character than some of the riper, more tropical versions made in Oregon. This is a wonderfully balanced wine, a great pairing with most foods, particularly chicken and shellfish.
Price: $17.99 per bottle
Hoss’s Market offers over 300 different exceptional wines. Our wine experts will help select the prefect pairings for your menu selection. Starting at $9.95 per bottle. Visit our “Dozen and Down” rack for over 40 wines all under $12.99 per bottle.