Ingredients
This base recipe yields 4 servings and can be scaled for family-style service, banquet production, or rustic poultry station preparation.
Base recipe = 4 servings.
- 1400 g whole chicken, cut into 8 pieces
- 150 g yellow onion, diced
- 300 g carrots, diced
- 300 g button mushrooms, sliced
- 60 g celery, diced
- 120 ml extra virgin olive oil
- 20 g tomato paste
- 20 g chicken demi-glace
- Sea salt and black pepper
- 28 g chopped parsley
- 400 g spinach, sautéed
- 6 g garlic
- 1 g bay leaves
- 150 ml white wine
Method
- Sear the chicken pieces in olive oil until golden, then bake at 375°F for 20 minutes.
- Sauté the onion, carrot, celery, garlic, and mushrooms until caramelized.
- Add the tomato paste, deglaze with white wine, add bay leaves, and stir in warmed demi-glace.
- Plate with sautéed spinach and parsley potatoes. Garnish with olives and pepper confetti.
Chef’s Note: A good Chicken Cacciatore should feel rustic but still refined. Let the vegetables develop color, keep the sauce glossy and balanced, and make sure the chicken stays juicy while absorbing the wine and herb flavors.
| Calories | 610 kcal |
| Fat | 34 g |
| Carbohydrates | 18 g |
| Protein | 52 g |
| Sodium | Varies with seasoning and demi-glace |