Total Time: 3.5 hours
Chicken Cacciatore is a classic Italian stew that refers to a rustic, “hunter-style” preparation. Traditionally a whole chicken is used and cut into pieces, but for our version, we’re keeping it simple with chicken drumsticks. A quick broil of the mushrooms, onion and bell pepper helps release some liquid and add some of the browning you would typically get during the searing step on the bottom of your pot (known as the fond). A few sprigs of fresh thyme and rosemary add earthiness and depth to the stew and a final broil step crisps up the fat on the chicken. Serve over farfalle pasta for a hearty, rib-sticking meal.
*Note: do not add water to reservoir before broil*
My Cook: Chicken Cacciatore
- 6-8 chicken drumsticks
- 14.5 oz can diced tomato
- 1 small onion
- 1 red bell pepper
- 8 oz crimini mushrooms
- 2 sprigs rosemary
- 2 sprigs thyme
- ¼ tsp red pepper flakes
- 2 tsp olive oil
- 6-8 oz farfalle
Rinse the mushrooms to remove any excess dirt or grit. Cut into quarters and arrange in an even layer in a Suvie pan. Drizzle with 1 tsp olive oil, salt and pepper to taste, and place in the upper right cooking zone. Dice the onion and bell pepper, combine in a Suvie pan with 1 tsp olive oil, salt and pepper to taste. Remove the rosemary and thyme leaves from the stems and add to the pepper and onion, place the pan in the upper left cooking zone.
*Do not add water to reservoir before broil* Broil both zones for 10 minutes.
After the broil drain off the mushroom liquid. Combine the mushrooms, pepper, and onion in one pan (or a medium size bowl) and add the diced tomato and pepper flakes. Stir to combine then divide the tomato mixture evenly between the two Suvie pans. Place 3-4 chicken drumsticks in each Suvie pan.
Place in the upper two cooking zones uncovered. Add the farfalle pasta to the starch pan and season with salt, place in the lower right zone. Enter the Slow Cook settings and cook.
Slow Cook Settings
HIGH, 2 hours
Starch: 13 minutes
After the cook, broil the chicken for 7-10 minutes until the skin is browned and crisp.
Serve the cacciatore over the farfalle pasta and garnish with parmesan cheese. Enjoy!
While chicken is traditionally served with white wine, the rich tomato sauce and hearty flavors of this dish demands something a little more robust. We recommend pairing this meal with either a fruit forward Merlot or a Sangiovese.