Part 6/9:
The third recipe, chicken cacciatore, is a hearty, hunter-style stew simmered in a rich tomato sauce with vegetables and herbs. The chef begins by preparing the chicken with a flavorful seasoning of fresh rosemary, oregano, parsley flakes, garlic, salt, and red pepper. The chicken breasts are pounded flat with a meat mallet, then lightly coated in flour and browned quickly in a large skillet with olive oil and butter.
While browning, the chef slices fresh mushrooms, which are added to the same skillet to absorb the flavors. Once the chicken is browned, it’s placed in a pot with a mixture of canned whole tomatoes (blended for a chunkier texture), red wine vinegar, and additional seasonings. The sauce simmers for 10-12 minutes, during which the flavors meld.