CookTeaser

Before I became a sophisticated gourmet that I am today, (tongue in cheek) I grew up knowing this dish simply as Chicken Cacciatore served on every menu in the Neapolitan Italian restaurants throughout the East Bronx. Over the years its been anglicized and today I call it Chicken Hunter Style.
Whole Thighs replaced cut up Chicken parts and in my version, Morels generously added replaced White Button Mushrooms. Sweet Italian Sausage, has always been an option to the original, and it does spice it up. Call it what you will, It’s a scrumptious Chicken Stew.

INGREDIENTS

4 Chicken Thighs 8 Ounces each (bone in, skin on)
3 Garlic cloves (minced)
2 Branches of fresh Rosemary (leaves removed & minced)
Kosher Salt & Black Pepper
EVOO
2 Large Yellow Onions (coarsely chopped)
2 Oz of dried Morels (reconstituted in warm water for 20 minutes) or 1 Pound of large White Mushrooms (cut into 1-inch cubes)
4 Ounces of Pancetta (diced)
4 Sweet Italian Sausages (cut in half to 8 pieces)
1 Cup of White Wine or Vermouth
1 28-Ounce can of whole Tomatoes (San Marzano preferred) + 1 cup of Marinara Sauce
1 Cup of Chicken Stock
2 Ounces of Poultry Demi Glace (optional)
A pinch of Sugar
A pinch of Red Chili Flakes (to taste)
1/3 Cup of chopped Parsley leaves (optional)

METHOD

1. Combine the Garlic, Rosemary, Salt & Pepper & enough EVOO to make a somewhat dry paste. Divide the paste evenly among the 4 Chicken Thighs, toss, cover & refrigerate for 2 hours.

2. In a dutch oven, add EVOO and cook until smoking. Brush the excess paste from the bird & sear each piece of meat on all sides. (This is part of their cooking). Remove the seared Thighs to a plate lined with paper towels.

4. Add the Onions, Mushrooms & Pancetta to the dutch oven & cook over high heat until the Onions are golden brown & the fat has been rendered from the Pancetta. Drain the excess oil, then add the Wine & stir the bottom of the pan with a wooden spoon to dislodge the browned bits. Add the Tomatoes, squeezing each in your hand to break them up, add the Chicken Stock, the (optional) Demi Glace, the Sugar & Chili flakes & bring it all to a boil. Return the Chicken Thighs to the pan. Cook for 15 minutes, covered, then 10 minutes more, uncovered. The Thighs should not be overdone.

5. Heat a large skillet with 1TB of EVOO. Add the 8 pieces of Sausage & saute until browned. Do not overcook them or they’ll dry out. Place them in the dutch oven with the other ingredients. Maintain the heat on low to keep the Stew warm.

6. Add one Chicken Thigh to each plate, & liberally spoon the sauce & Vegetables on & around. Top with (optional) chopped Parsley & serve immediately.