Alessi’s Chicken Cacciatore

30

Minutes Prep Time

60

Minutes Cook Time

4

Servings

Here’s an Italian recipe made with traditionally prepared ingredients from Alessi. Chef John Barbie shows you how to put it all together for a truly delicious classic. This chicken cacciatore recipe takes a bit more time than some we feature, but we’re sure you’ll find it worth the time.

INGREDIENTS

6 chicken thighs, skinless with bone
Salt and pepper
4 tablespoons Alessi Extra Virgin Olive Oil, divided
1 cup red wine
1 large onion, chopped
1 cup carrots, chopped
1 cup celery, chopped
1 tablespoon Alessi Garlic Puree
1 tablespoon fresh oregano, chopped
1 tablespoon fresh thyme, chopped
½ cup chicken broth
1 jar Alessi Chunky Marinara Sauce
1 package Alessi Risotto Milanese, prepared

INSTRUCTIONS

Preheat oven to 350⁰F.
Liberally season chicken with salt and pepper.
Heat 2 tablespoons of olive oil in large pan on medium-high. Cook the chicken thighs on all sides until golden brown, then remove from pan and set aside. Turn off burner.
While the pan is still hot, pour in the red wine to deglaze by scraping the bottom to loosen browned bits.
Pour the remaining 2 tablespoons of olive oil in a Dutch oven or large oven-safe pan and sauté the onion, carrots and celery until onion is soft and translucent. Add garlic puree, oregano and thyme and continue to sauté for several minutes until fragrant.
Add the red wine from the pan, chicken broth and chunky marinara sauce and mix well. Bring to a light boil and reduce heat to simmer.
Add the browned chicken and coat evenly with sauce.
Cover the Dutch oven or oven-safe pan and place in oven. Bake for 1 hour.
While chicken is in the oven, prepare the risotto according to package directions.
Serve each chicken thigh on prepared risotto, top with sauce.