You might be shedding your winter clothes this month, but that’s no reason to lose the elemental power of a braise in the kitchen. Chicken cacciatore becomes a lighter, quicker dish with white wine and Italian herb oil. You could happily use that extra time to whip up homemade pasta, perfect for catching every bit of this bold tomato sauce.
- 4 chicken leg quarters, patted dry
- salt and pepper
- 1 cup all-purpose flour
- 3 tbsp. Red Stick Spice Italian Herbs Extra-Virgin Olive Oil, divided
- 1 small onion, diced
- 2 small carrots, diced
- 1 celery stalk, diced
- 1 tbsp. minced garlic
- 1 tsp. red pepper flakes
- 8 oz. sliced mushrooms
- 1/2 cup white wine
- 1, 28 oz. can whole peeled tomatoes
- 1/4 cup minced parsley
- 1/2 cup pitted kalamata olives, roughly chopped
- 16 oz. fettuccine, cooked to package directions (Or go the extra mile and make your own!)
- Season chicken pieces with salt and pepper, then dredge in flour. Heat 2 tbsp. of olive oil over medium-high heat in a large Dutch oven or braiser. Brown chicken, in batches if necessary, for five minutes on each side, taking care to evenly brown the entire quarter. Set cooked chicken aside.
- Drain fat, then add remaining tablespoon of herb oil to the pan over medium heat. Cook onion, carrots, and celery for five minutes, stirring often, until softened. Stir in garlic, red pepper flakes, and a pinch of salt and cook for an addition 3 minutes, until aromatic. Add mushrooms and cook until tender, about 5 minutes.
- Deglaze the pan with white wine, then stir in tomatoes. Use the back of a wooden spoon to crush the tomatoes as you bring the liquid to a boil. Season with salt and pepper and let cook down for 5 minutes. Return the chicken quarters to the pan, then cover and cook for 30 minutes over medium heat.
- Remove from heat and stir in parsley and olives. Serve over pasta.