As I sit here trying to think of some clever and entertaining way to start this recipe, I remember that I have not done anything interesting for months other than rescue a turtle from the road. Even on that day I spent half of my hike resting with the dogs instead of being productive. Pregnant people suck, we are boring, the only thing we talk about is babies, pregnancy and food. Fortunately you came here for the food right?
6 months down, 3.5 to go!
Ok, so this recipe is so amazing we even shocked ourselves. Cacciatore means “hunter” in Italian. In cuisine, alla cacciatora refers to a rustic stew prepared “hunter-style” with tomatoes, onions, and herbs…enjoy
- 4 bone-in chicken thighs with the skin removed
- 1 can tomatoes
- about 1/4 cup bone broth (or more as needed)
- am container of baby portabella mushrooms
- 3 carrots
- an onion
- several springs of fresh rosemary
- a few cloves of garlic
- a pinch (or more) crushed red pepper
- salt, pepper, and garlic powder
- handful of fresh herbs, I used parsley and basil, but thyme and oregano would be good too
- small scoop of cooking fat (butter or coconut oil)
- and of course, what is a meal without 8 pieces of bacon
Fire up that grill and start chopping up all of your veggies and rosemary, put those in a bowl and set aside for later, then chop up that bacon. Put the bacon and a bit of starter cooking fat into a grill friendly pan. I used the Weber Gourmet BBQ system here, if you don’t have that a large cast iron skillet or dutch oven would work too. Season the thighs on both sides with salt, pepper, and garlic powder and go check those coals, they should be ready by now.
Here is my setup, I seared the chicken thighs for a couple of minutes on each side until they got some grill marks and then set aside. Do not cook these all the way through because they will finish up in your sauce. I put the bacon on there too, so it can start releasing some of its yummy bacony goodness. Lets see a close up of that beautiful pork porn…
Oh yeah baby!
Once your bacon has given you a nice amount of fat in the bottom of your pan add in your chopped veggies, garlic and rosemary and sauté, stirring frequently so they don’t burn. Once they start to caramelize season them with salt, pepper, and crushed red pepper then add in your tomatoes and let everything simmer for a few minutes. I kept a bit of bone broth on hand in case things started to look dried out and added a little bit at a time. If you are using a dutch oven with a lid you probably wont have this problem.
Once those veggies start to get tender nestle those chicken thighs into the stew and let them finish cooking. Once they hit 165, carefully pull the pan off the grill and serve with fresh herbs. I even topped mine with a little shaved pecorino romano, but that is because it would take divine intervention to get me to give up cheese permanently.
Don’t click on this picture unless you have a towel handy to wipe up the drool
The only word that comes to mind when I try to describe this dish is a-friggin-mazing! Derek, who had previously never even heard of chicken cacciatore, devoured it, gushing about how wonderful it was with each bite, and then asked if I would make it again. An absolute must-have when you are sick of the same old burgers on the grill. Weber should seriously pay me to cook with their products!
Also, have you entered to win your free copy of Beyond Bacon yet? Get on it!