Fennel, Porcini & Chicken Cacciatore

[ArtsieAng Super Moderator Find all posts View Profile Close ArtsieAng]

This recipe can be made up to three day in advance. A good way to get a head start when you're having company.

1/2 once dried porcini mushrooms
1 cup boiling water
2 tablespoons extra-virgin olive oil
12 boneless, skinless chicken thighs (3 lbs) trimmed of fat
2 green Italian frying peppers (cut into rings)
1 large onion, thinly sliced
1 large fennel bulb, trimmed & thinly sliced
3 cloves garlic, minced
1 tablespoon fresh rosemary
1 teaspoon thyme leaves
3 tablespoons red wine vinegar
2 tablespoons tomato paste
1 cup dry white wine
1 teaspoon salt

1) Preheat oven to 350%

2) Place mushrooms in large bowl and cover them with boiling water...let soak

3) Heat oil in large skillet, or Dutch Oven. Add chicken, and brown on all sides. Transfer chicken to 9 X 13 baking dish.

4) Reduce heat, and add peppers, and onions to pan. Cook, stirring until soft, about 3 minutes. Stir in fennel, and continue cooking a few more minutes, until wilted.

5) Add garlic, rosemary, thyme. Pour in vinegar, and cook for 1 minute. Remove from heat.

6) Drain mushrooms, ( DO NOT discard liquid) towel dry, and coarsely chop. Stir into pan along with mushroom soaking liquid, wine, tomatoes paste, and salt. Return to heat, and bring to a simmer, and then cover the chicken with the mixture. Cover the baking dish with foil.

7) Bake the cacciatore until bubbling, about 45 minutes. let stand for 10 minutes, before serving.

Makes 8 servings.

[bigfrank Administrator Find all posts View Profile Close bigfrank]

I am going to try this next week, Does it matter if I do not use the fennel?

[Glitter Brunello Super Moderator Find all posts View Profile Close Glitter Brunello]

Yummy, this sounds great, thanks for posting!

I am going to try with it with fresh mushrooms, though, if I can't find porcini (I think I can though) I'll try some other exotic shroom.

[ArtsieAng Super Moderator Find all posts View Profile Close ArtsieAng]

I am going to try this next week, Does it matter if I do not use the fennel?

No, if you don't like fennel, you can omit it. In fact, it does add a very distinct flavor, so if you're not a fennel fan, don't add it.

[ArtsieAng Super Moderator Find all posts View Profile Close ArtsieAng]

Yummy, this sounds great, thanks for posting!

I am going to try with it with fresh mushrooms, though, if I can't find porcini (I think I can though) I'll try some other exotic shroom.

Avery......You can use fresh mushroom, the difference is that it will change the flavor of the liquid, and they don't hold up, quite as well. don't cook them as long. But, it should still be OK.....I'm always modifying recipes to suit my family.

[Glitter Brunello Super Moderator Find all posts View Profile Close Glitter Brunello]

Avery......You can use fresh mushroom, the difference is that it will change the flavor of the liquid, and they don't hold up, quite as well. don't cook them as long. But, it should still be OK.....I'm always modifying recipes to suit my family.

ok ok I'll use the dried

[ArtsieAng Super Moderator Find all posts View Profile Close ArtsieAng]

ok ok I'll use the dried

Give it a try, they may like it.

[lawren2 Malibu Beach Barbie & A Super Moderator Find all posts View Profile Close lawren2]

No, if you don't like fennel, you can omit it. In fact, it does add a very distinct flavor, so if you're not a fennel fan, don't add it.

remind me. Is fennel that licorice tasting veggie?

[Glitter Brunello Super Moderator Find all posts View Profile Close Glitter Brunello]

remind me. Is fennel that licorice tasting veggie?

Yes, comes in a big bulb, cruncy hard consistency like celery, but with an Anise flavor

[lawren2 Malibu Beach Barbie & A Super Moderator Find all posts View Profile Close lawren2]

Yes, comes in a big bulb, cruncy hard consistency like celery, but with an Anise flavor

BLECK!

But I remember eating braised fennel and not thinking BLECK...hmmm.

Better skip it or no one here will eat it.

[Glitter Brunello Super Moderator Find all posts View Profile Close Glitter Brunello]

BLECK!

But I remember eating braised fennel and not thinking BLECK...hmmm.

Better skip it or no one here will eat it.

It is much milder cooked. But it's like cilantro, most people either love it or hate it. I love it.

No way my kids will eat this, but DH and I will thoroughly enjoy it with one of the many bottles of wine Frank made me buy

[ArtsieAng Super Moderator Find all posts View Profile Close ArtsieAng]

lawren.....Fennel has a very distinct flavor. Avery is right, you either love it, or hate it. My family loves it. I even grill it in the summer...YUMMY!!!

Don't add it, tho. You don't need to, for this dish. Your family will enjoy it much more without it.

[bigfrank Administrator Find all posts View Profile Close bigfrank]

My wife went shopping during her lunch hour and asked me what we needed. I ran down the recipe to her and she picked up what ever we need for it including the Fennel. See She likes Fennel, We will make this on Tuesday after I get back from Vegas.

BTW I have frozen chicken breast, Do I use that, Should I dice it or use it as is but thawed it first?

[ArtsieAng Super Moderator Find all posts View Profile Close ArtsieAng]

Frank.....For Cacciatore, you are better off using boneless, skinless chicken thighs. The breast has a tendency to get very dry. I do not normally care for chicken thighs, however, I do like them prepared in Cacciatore.

You can half them, if you would like, or leave them whole.

My wife went shopping during her lunch hour and asked me what we needed. I ran down the recipe to her and she picked up what ever we need for it including the Fennel. See She likes Fennel, We will make this on Tuesday after I get back from Vegas.

BTW I have frozen chicken breast, Do I use that, Should I dice it or use it as is but thawed it first?

[Sydney Contributor - Bronze Find all posts View Profile Close Sydney]

Sounds delicious. This ones going on my menu planner.

Can I add eggplant instead of fennel? What about drumsticks or thighs with the bone instead of boneless thighs? I don't think they sell boneless thigh anywhere I know of.