Chicken Cacciatore a la Louise a la Nancy

 

 

 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.