{"id":6650,"date":"2018-10-04T13:33:24","date_gmt":"2018-10-04T13:33:24","guid":{"rendered":"http:\/\/www.burnedatthesteak.com\/blog\/?p=6650"},"modified":"2019-03-06T17:30:04","modified_gmt":"2019-03-06T17:30:04","slug":"chicken-cacciatore-with-fresh-tomatoes","status":"publish","type":"post","link":"https:\/\/www.burnedatthesteak.com\/blog\/2018\/10\/04\/chicken-cacciatore-with-fresh-tomatoes\/","title":{"rendered":"Chicken Cacciatore With Fresh Tomatoes"},"content":{"rendered":"

The quest to decrease the tomato problem in my kitchen continues.\u00a0 My friends are now turning down offers of free tomatoes because they also have more than they can handle.\u00a0 So what am I going to do today?\u00a0 Well, more salsa, for starters.\u00a0 And then it’s chicken cacciatore time….with fresh tomato sauce.<\/p>\n

Usually, I reserve chicken cacciatore for a way to use up leftover marinara.\u00a0 I just add onions and voila!\u00a0 Sometimes, there would be mushrooms, too, depending on the state of my wallet at that moment.\u00a0 This time, I’m trying to avoid tossing tomatoes into the trash because they sat on the counter for too long and have become fruit fly hotels and are leaking tomato water all over the place.\u00a0 Gross.\u00a0 And the next two days are just going to see an influx of more tomatoes because all the fruit has to come in before the rain starts…..which is just a couple of days away.<\/p>\n

You can use any chicken parts you like.\u00a0 I usually use what I have.\u00a0 Today, I have a whole chicken or some boneless skinless breasts.\u00a0 Who bought those?!\u00a0 Oh right, it was me.\u00a0 If there’s any meat I really don’t buy ever, it’s boneless skinless chicken breasts.\u00a0 It’s like…why?!\u00a0 I save those things to be pounded, breaded, fried, and smothered.\u00a0 That’s pretty much it.\u00a0 Naked chicken is like canned gravy.\u00a0 Why bother?\u00a0 I was recently at a spot with a friend having lunch where I was served the driest, hardest, grodiest pieces of boneless skinless chicken breast on my salad…totally confirming my hatred of this sort of meat cardboard.<\/p>\n

Anyway.\u00a0 I’m going to spatchcock this chicken, season it with salt and pepper, bake it until it’s crispy, and then serve it over some sauce on potatoes.\u00a0 Italian comfort food at its best.\u00a0 I don’t stew the chicken in the sauce.\u00a0 I used to.\u00a0 But then I had it in a restaurant served with the chicken made separately and the skin was crispy and I was sold.\u00a0 Adding white wine to the sauce makes me feel fancy and I happen to have a half bottle of white cooking wine left in the fridge.\u00a0 What is the difference between cooking wine and drinking wine, you ask?\u00a0 Cooking wine is cheap wine or oxidized drinking wine.\u00a0 We’ll discuss it all later.<\/p>\n

You can totally season your chicken however you like.\u00a0 I’m 100% guilty of pouring Italian salad dressing on a spatchcocked chicken in the name of efficiency when I have no time to cook, but have to cook because there was no money to order a pizza or allow a defrosted chicken to languish in the fridge one more day.<\/p>\n

Fine, I’m guilty of it when I’m lazy, too.\u00a0 Happy?\u00a0 Well, the Italian salad dressing trick makes a very juicy and delicious chicken and goes with literally everything.\u00a0 It’s the real finger lickin’ good chicken the Colonel, may he rest in peace, didn’t want you to know about.\u00a0 There’s this thing that happens with the chicken juices and the dressing drippings that makes you want to lick the plate.\u00a0 Ok fine…I’ll admit I’ve mopped up that hot mess with wads of chicken.\u00a0 Shushit.<\/p>\n

\"\"<\/p>\n

Splitting the chicken is a fast and simple way to conquer a whole chicken and it cooks quickly.\u00a0 Spatchcocking!\u00a0 I think I just like saying it.\u00a0 I cut it, using poultry shears up one side of the back and I cut the top portion of the breast at the neck end to make it a little flatter.\u00a0 Why poultry shears and not a knife?\u00a0 Because I have terrible knife skills and I’m a cheater.\u00a0 That’s why.<\/p>\n

Some will cut the back completely out.\u00a0 I don’t bother.\u00a0 Mostly because I’m lazy and also because I’ll use this carcass to make stock, so I want all the bones roasted.\u00a0 I usually just use salt and lots of fine ground pepper because I like chicken this way in this dish.\u00a0 This time, I used my herbed pink salt.\u00a0 But feel free to add rosemary or thyme or some herbs d’provence or whatever.\u00a0 Serve the sauce over egg noodles, rice, mashed potatoes, or spaghetti!\u00a0 We did smashed baby red potatoes.<\/p>\n

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Chicken Cacciatore With Fresh Tomatoes<\/h2>\n
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Ingredients<\/h3>

For The Sauce:<\/h4>
  • 1<\/span> gallon<\/span> pureed fresh tomatoes<\/span><\/li>
  • 1\/2<\/span> cup<\/span> olive oil<\/span> more or less<\/span><\/li>
  • 1\/4<\/span> cup<\/span> minced garlic<\/span><\/li>
  • 1\/8<\/span> cup<\/span> kosher salt<\/span><\/li>
  • 1\/4<\/span> cup<\/span> sugar<\/span><\/li>
  • 1<\/span> medium onion<\/span><\/li>
  • 1<\/span> half stick butter<\/span><\/li>
  • 1<\/span> half bottle white cooking wine<\/span><\/li>
  • Black pepper to taste<\/span><\/li><\/ul><\/div>

    For The Chicken:<\/h4>
    • 1<\/span> whole chicken<\/span><\/li>
    • Olive oil<\/span><\/li>
    • Kosher salt and pepper to taste<\/span><\/li><\/ul><\/div><\/div>\n

      Instructions<\/h3>
      • Core and seed approximately a dozen large tomatoes.\u00a0 Toss them in a food processor and puree, working in batches.\u00a0 In a large stock pot on medium high heat, cook the garlic in the olive oil until fragrant and then add the pureed tomatoes.\u00a0 Bring to a boil, season with salt, pepper, and sugar, then turn down to a simmer untill all the water is cooked out, about 2 to 3 hours.\u00a0 Stir the sauce every ten minutes or so to prevent burning.<\/div><\/li>
      • Preheat the oven to 350.\u00a0 Spatchcock the chicken along the back, massage with olive oil, and season with salt and pepper.\u00a0 Bake until the skin is browned and crispy, about an hour.<\/div><\/li>
      • While the chicken is roasting, slice a medium sized sweet onion into wedges thick or thin depending on how you like to eat them.\u00a0 Cook them in a saute pan over medium high heat with the butter, stirring every few minutes to prevent burning.\u00a0 When the bottom of the saute pan begins to get a brown film, add the wine and cook until the liquid is reduced by a third, about 15 minutes give or take.\u00a0 Add the onion mixture to the tomato sauce.<\/div><\/li>
      • When the chicken is done, cut into serveable pieces using poultry shears (I cut the breasts in half) and serve on top of the tomato sauce.<\/div><\/li><\/ul><\/div><\/div>\n\n\n<\/div><\/div>\n","protected":false},"excerpt":{"rendered":"

        The quest to decrease the tomato problem in my kitchen continues.\u00a0 My friends are now turning down offers of free tomatoes because they also have more than they can handle.\u00a0 So what am I going to do today?\u00a0 Well, more salsa, for starters.\u00a0 And then…<\/p>\n","protected":false},"author":1,"featured_media":6681,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":[],"wprm-recipe-roundup-description":[],"spay_email":"","jetpack_publicize_message":"","jetpack_is_tweetstorm":false},"categories":[3],"tags":[],"jetpack_featured_media_url":"https:\/\/www.burnedatthesteak.com\/blog\/wp-content\/uploads\/2018\/10\/IMG_20181002_180600702.jpg","jetpack_publicize_connections":[],"jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/pagICo-1Jg","_links":{"self":[{"href":"https:\/\/www.burnedatthesteak.com\/blog\/wp-json\/wp\/v2\/posts\/6650"}],"collection":[{"href":"https:\/\/www.burnedatthesteak.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.burnedatthesteak.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.burnedatthesteak.com\/blog\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.burnedatthesteak.com\/blog\/wp-json\/wp\/v2\/comments?post=6650"}],"version-history":[{"count":9,"href":"https:\/\/www.burnedatthesteak.com\/blog\/wp-json\/wp\/v2\/posts\/6650\/revisions"}],"predecessor-version":[{"id":7621,"href":"https:\/\/www.burnedatthesteak.com\/blog\/wp-json\/wp\/v2\/posts\/6650\/revisions\/7621"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.burnedatthesteak.com\/blog\/wp-json\/wp\/v2\/media\/6681"}],"wp:attachment":[{"href":"https:\/\/www.burnedatthesteak.com\/blog\/wp-json\/wp\/v2\/media?parent=6650"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.burnedatthesteak.com\/blog\/wp-json\/wp\/v2\/categories?post=6650"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.burnedatthesteak.com\/blog\/wp-json\/wp\/v2\/tags?post=6650"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}