Chicken Cacciatore a la Louise a la Nancy
(Serves 4 – or 2 hungry people)
8 boneless skinless chicken thighs
2 TBSP of your favorite dry bbq spice (optional)
1 rib celery, fine dice
2 carrots, peeled, and then cut into ribbons with carrot peeler
1/2 med sized yellow or white onion, finely diced
2 jalapenos, finely diced (optional – also optional to include ribs and seeds for more heat)
3 garlic cloves, finely diced
½ c white wine (or apple juice)
1 c diced cherry tomatoes
½ c chicken stock
1 orange – juiced and 1 TBSP orange zest
3 TBSP butter
1 lb spaghettini or angel hair
3 TBSP olive oil, separated
Salt and pepper
Grated parmesan cheese
Two options for cooking chicken: My preferred method is to sprinkle all sides with dry BBQ spice and BBQ to get a nice char. If you don’t have a fave BBQ spice you can use salt and pepper. If not using BBQ, you can place large heavy bottom non-stick skillet on stove and heat it to medium high heat. Add 1 TBSP olive oil (once heated) and then add chicken with the ‘pretty’ side down. Brown well (5-7 minutes) and turn over and cook 2-3 minutes. It’s ok if the chicken is not fully cooked as you will finish in the sauce. Remove chicken from skillet.
In same pan, and still on medium-high heat, add the second TBSP of olive oil and celery, onion, carrot. Brown slightly (3-4 minutes) and add garlic and jalapenos (if using). Saute another minute (don’t brown the garlic!) and add the white wine to de-glaze the pan. Let the white wine simmer about 8-10 minutes on medium heat. Add cherry tomatoes, chicken stock, and orange juice and zest. Simmer on medium low for 5 minutes; add 1 TBSP butter and melt into sauce. Add back the chicken and simmer on low heat.
Cook pasta according to package directions, but reduce cooking time by 1-2 minutes. Reserve a cup of the pasta water and drain. Add the past back to the pot with 2 TBSP butter and ¾ c of the sauce from the chicken. Stir until combined and butter is melted, about 2 minutes.
Plate the pasta high on a serving plate. Top with two pieces of chicken and spoon some sauce on top. Garnish with grated parmesan cheese and drizzle each plate with the last TBSP of evoo.
