Smoky Skillet Cacciatore


This past weekend I picked up a copy of Rachael Ray’s Magazine. There are quite a few recipes in there that I want to try out. This is one of them. It was very tasty.

Smoky Skillet Cacciatore

Rachel Ray Magazine

    • 2 lbs Chicken Thighs ( I would get boneless, they will cook faster)
    • salt and pepper
    • 2 teaspoons Extra virgin olive oil ( I used about 2 T)
    • 4 slice  bacon, cut into 1-inch pieces
    • 1/2 pound cremini mushrooms, sliced (baby bellas)
    • 1 onion, quartered and thinly sliced
    • 1 cubanelle pepper, halved, seeded and sliced ( I used Anaheim)
    • 1 small fresno chile pepper, thinly sliced or 1 tsp crushed red pepper
    • 3 – 4 cloves garlic, sliced
    • 1 tablespoon tomato paste
    • 1/2 cup dry white or red wine
    • 1 32 ounce can  fire-roasted crushed or stewed tomatoes
    • 1/2 cup chicken stock
    • chopped parsley or celery topes, for garnishing
  1. Pat the chicken dry and season with salt and pepper. In a large cast-iron or other heavy skillet, heat the olive oil, 2 turns of the pan, over medium-high heat until rippling. Add the chicken and cook, turning once, until well browned, about 10 minutes. Transfer the chicken to a plate.
  2. Add the bacon to the skillet and cook until the fat renders, about 2 minutes. Transfer to a paper towel to drain. (I drained a little of the oil out the pan) Add the mushrooms to the skillet; cook until browned, about 5 minutes. Add the onion,  pepper, crushed red pepper and garlic; season with salt and pepper. Cook, stirring, for 3 minutes. Stir in the tomato paste, then the wine. Stir in the tomatoes and stock.
  3. Add the cooked chicken and bacon to the sauce and simmer to cook through, 5 to 6 minutes. Spoon from the pan onto plates top.



Pat dry the thighs and sprinkle both sides with salt and pepper. I used bone in thighs here, but next time I think I will try the boneless thighs.

Heat olive oil in cast iron skillet. Add the chicken, brown on both sides. They should be pretty close to being done. Remove them to a plate.

Add bacon; fry until the fat has rendered. Remove to a plate with paper towels to absorb the grease. Then, I drained a bit of the greased from the pan.

Add mushrooms; saute for a few minutes.

This is an Anaheim pepper.The cubanelle looks quite a bit like this.


Add garlic, onions and crushed red pepper flakes. Season with salt and pepper;  Saute.

Add tomato paste and wine.

This will release all that yummy stuff off the bottom of the pan.

Add crushed tomatoes and stock.

Put the chicken and bacon back into the pan. Simmer until chicken is done and sauce is hot.

I swear there is a chicken thigh in there 🙂 Smoky Skillet Cacciatore

Serve this with some crusty bread to dip into the sauce and a side of pasta ~ Really good.

~Relish Food & Life


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