I am sharing a secret with you today. It’s from one of the world’s ‘hidden treasures,’ straight from Italy, authentic as can be. Then, modified by me to intensify the flavors of the Mediterranean and deliver an amazing, make again and again meal. This recipe was taught to me by the world famous Mamma Agata in her cooking school that I was lucky enough to attend during our visit to the Almafi Coast in Ravello, Italy.
Mamma Agata’s Hunter Style Chicken. My favorite chicken dinner recipe.
I didn’t dare change the ingredients of the original recipe. NO WAY! I only changed the cooking method and added a few elements to the braising liquid. The original recipe was simmered on the stove top, which is good… but braising the chicken in the Dutch oven using the same ingredients added SO MUCH MORE flavor and tenderness to the chicken that it falls off the bone. I added a splash of chicken stock to thin the tomato sauce. I also added black pepper and a bay leaf to deepen the flavors.
If you don’t have a Dutch oven, you can use a heavy bottom oven safe pot with a tight fitting lid. But really, you should look into getting one. They are inexpensive and last a life time. One pot meals have never been easier.
The traditional way to serve this would be over homemade parpadelle pasta, which you can order from Mamma Agatas online store! Whatever you choose to pair it with, make sure you have a crusty chunk of bread to soak up that sauce! No-Knead Country Wheat Bread.
Did I mention there is bacon in this recipe? OMG. Yes, please.
Photos from Cooking School in Italy.
Eating this dinner with my husband brings me straight back to the flavors of our honeymoon in Italy. This dish has inspired me to continue modifying and creating new variations of it. Recently, in #TheFarmTableTestKitchen, I developed a similar version of this using eggplant in the tomato sauce and omitting the mushrooms. I will be sharing my recipe with the subscribers of my recipe exclusives list long before it appears on the blog! You can sign up using the form below this post! No annoying newsletters, just free recipes! 🙂
Please say a little prayer for our French Bulldog Mel. He is having eye surgery today. 🙁
Mrs. Jennifer Irizarry
Original recipe from Mamma Agata's cookbook. Modified for the Dutch oven, This is written for a 6-10 quart Dutch oven. I double it because I have a 15.5 quart pot. Enjoy!
10 minPrep Time
1 hr, 20 Cook Time
1 hr, 30 Total Time
- 1/2 of a whole chicken (or two breasts bone-in, skin on)
- 2 pieces of thick cut bacon
- 2 Tablespoon extra virgin olive oil
- 1 onion (quartered and sliced)
- 1 rosemary sprig
- 1 bay leaf
- 2 sweet red bell peppers (seeded and cut into large chunks)
- sea salt to taste
- freshly cracked black pepper to taste
- 1 cup dry white wine
- 1 1/2 cups tomato sauce (puree)
- 20 fresh cherry tomatoes
- 1/4 - 1 cup of chicken broth (depends on the size of your pot)
- 1 cup mushrooms, any type you like
- shredded fresh basil to top
- Place the rack in the center of the oven and preheat to 400 degrees.
- Heat a large Dutch oven over medium-high heat.
- Add two table spoons of olive oil.
- Cut or slice the bacon into 1/4 inch strips and when they oil is hot, carefully place into pan.
- Stir the bacon around for about 2 minutes, or until brown and crisp.
- Using a slotted spoon, remove the bacon from the pan and set aside on a plate.
- Salt and pepper (to taste) both sides of the chicken.
- In batches, if necessary, sear all sides of the chicken. (Sear = place in hot pot skin side down not moving it until it's deep golden brown, about 2-3 min each side). Don't overcrowd the pan. This is where a lot of flavor develops and is part of the braising method.
- Remove chicken to the plate with the bacon and set aside.
- Drain excess oil from pan leaving behind at least 3 tablespoons.
- Toss in onions and peppers and sauté until they start to get some color and are softened.
- Add rosemary and bay leaf and white wine.
- Let white wine reduce, then add tomato sauce and 1/4 cup of chicken stock.
- Stir, bring to a light boil and add chicken and bacon back into the pot (skin side up, not overlapping one another). You want the liquid to come close to the top of the chicken but not cover it. Maybe sure herbs are sunk into the liquid.
- Scatter cherry tomatoes on top and put the lid on.
- Cook in oven at 400 for 45 minutes.
- Toss in the mushrooms, reduce heat to 300 and cook an additional 20 minutes.
Gracie – our Alaskan Klee Kai Puppy – Age: 3 months