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Fennel, Porcini & Chicken Cacciatore
Source: © EatingWell Magazine
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Rating: 1   Reviews: 1 See Reviews
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Active Time:  45 Minutes
Total Time:  1 Hour 40 Minutes
Yield:  8 servings
Dried porcini give an earthy, punch to this Italian classic. Although it tastes great hot from the oven, the fennel-and-mushroom combination mellows beautifully overnight.

Make Ahead Tip: Bake, let cool for 1 hour, cover with foil and refrigerate for up to 3 days. Reheat, covered, in a preheated 350 degrees F oven for 45 minutes.
RECIPE INGREDIENTS
1/2 ounce  dried porcini mushrooms
1 cup  boiling water
2 tablespoons  extra-virgin olive oil
12   boneless, skinless chicken thighs (about 3 pounds), trimmed of fat
2   green Italian frying peppers (Cubanelles) or 1 large green bell pepper, seeded and cut into rings
1   large onion, halved and thinly sliced
1   large fennel bulb (1 pound), trimmed, halved, cored and thinly sliced
3 cloves  garlic, minced
1 tablespoon  minced fresh rosemary
2 teaspoons  freshly grated orange zest
1 teaspoon  fresh thyme leaves
3 tablespoons  red-wine vinegar
3/4 cup  dry white wine
2 tablespoons  tomato paste
1 teaspoon  salt
Fennel, Porcini & Chicken Cacciatore Recipe at Cooking.com
DIRECTIONS
Preheat oven to 350 degrees F.
Place mushrooms in a large bowl, pour boiling water over them and let soak.
Meanwhile, heat oil in a large, high-sided skillet or Dutch oven over medium-high heat. Working in batches, brown chicken on all sides, turning occasionally, 4 to 5 minutes. Transfer the chicken to a 9-by-13-inch baking dish.
Reduce heat to medium and add peppers and onion to the pan; cook, stirring often, until soft, about 3 minutes. Stir in fennel; continue cooking, stirring often, until wilted, about 3 minutes.
Add garlic, rosemary, orange zest and thyme; cook, stirring constantly, for 30 seconds. Pour in vinegar and cook for 1 minute, stirring and scraping up any browned bits. Remove from the heat.
Drain the mushrooms in a fine sieve lined with a paper towel; reserve the soaking liquid. Rinse the mushrooms, then coarsely chop. Stir them into the pan along with the soaking liquid, wine, tomato paste and salt. Return to the heat, bring to a simmer, then pour the mixture over the chicken. Cover the baking dish with foil.
Bake the cacciatore until bubbling, about 45 minutes. Let stand for 10 minutes before serving (or follow make-ahead instructions).
Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 01/01/2008
Part of These Recipe Collections Find Similar Recipes »
Italian-Style Casseroles
Nutrition Facts per Serving
Yield: Yield:  8 servings
Calories: 337
Fat. Total: 16g
Protein: 33g
Carbohydrates, Total: 10g
Fat, Saturated: 4g
Fiber: 3g
Cholesterol: 113mg
Sodium: 450mg
% Cal. from Fat: 43%
Spotlight Recipe Review See all 1 reviews »

Rating: 1
by: pat Reviewed: 09/28/2012
DREADFUL
Most insipid chicken cacciatore recipe ever. I salvaged it only by adding tomato sauce and red pepper flakes. I really mind when using expensive ingredients like wine and dried porcini and have it taste like nothing. Fortunately I tried it out on myself first and not on company. Absolutely would not recommend and will not use again.
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