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Royal Chicken Cacciatore
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Created by wmr_admin, Thursday, 28 May 2020


Because I could :)

  • 2 lb. boneless skinless chicken thighs, cut into 1-2" chunks.
  • 2 t. sea salt
  • 1 t. fresh ground black pepper
  • 4 T. extra virgin olive oil
  • 8 oz. Spring King Bolete, chopped
  • 8 oz. King Oyster, chopped
  • 8 oz. King Stropharia, chopped
  • 8 oz. The Prince, chopped
  • 8 oz. morels, chopped
  • 1 large yellow onion, chopped
  • 4 large cloves of garlic, chopped
  • 2 T. fresh minced rosemary
  • 1 T. fresh chopped oregano
  • 1 T. fresh thyme
  • 2 C. dry red wine
  • 28 oz. can dice fire roasted tomatoes
  • 28 oz. can crushed San Marzano tomatoes
  • 6 oz. can tomato paste
  • Salt and pepper
  • 1+ C. water or soaking liquid
  1. Bring a very large pot to temperature over medium-high heat.
  2. Sprinkle the chicken with the salt and pepper.
  3. Add 2 T. oil to the pot.
  4. Brown the chicken pieces evenly 3-4 minutes. Set pot aside.
  5. Bring a large skillet to to temperature over medium high heat.
  6. Adding a little oil for each batch, saute each mushroom until browned a little and dry. Move each to the pot.
  7. Lower heat to medium, add more oil, add the onion with a little salt, and sweat until soft.
  8. Add the garlic and herbs. Saute another few minutes. Add to the pot.
  9. Deglaze the skillet with the wine, scraping up the brown bits. Add to the pot.
  10. Add the tomatoes and water to the pot, breaking up the tomato paste.
  11. Adjust liquids and seasonings.
  12. Bring to a strong simmer. Lower heat and simmer uncovered 45-60 minutes, stirring occasionally.
Additional Tips

You can substitute 1-2 oz dried mushrooms for any of the above. You should have as much or more fresh or rehydrated mushroom as chicken, and you want a mix of textures and rich flavors.

If you rehydrate mushrooms, make sure to use enough water, swish around to let any grit sink, and use the liquid in the dish.

Serve over Parmesan Polenta, with a glass of Barbera.

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