Easy Chicken Cacciatore
Tender chicken in a flavorful sauce with cornbread cheese puffs to soak it all in.
Equipment
- 1 ebelskiver pan optional
Ingredients
- 6 (1 ½ lbs.) boneless, skinless chicken thighs, trimmed of excess fat, cut into bite-size pieces
- 2 ½ teaspoons kosher salt
- ½ teaspoon ground black pepper
- 2 tablespoons all-purpose flour
- 3 tablespoons olive oil
- 1 red bell pepper, thinly sliced
- 1 onion, thinly sliced
- 2 cloves garlic, minced
- 1 ½ cups crushed canned tomatoes
- ¾ cup low sodium chicken stock
- 1 bay leaf
- 2 sprigs fresh thyme
- 1 (3-inch) piece parmesan cheese rind (optional)
- 2 tablespoons chopped fresh flat-leaf parsley plus for garnish
- 1 ½ cups cornbread and muffin mix
- 2 tablespoons freshly grated parmesan cheese
- 1 teaspoon grated lemon zest plus ½ teaspoon fresh lemon juice
- ½ cup milk
- 4 tablespoons melted unsalted butter
- 2 eggs, separated
- 1 (8 oz.) package mozzarella pearls
Instructions
- Season chicken with 1 teaspoon salt and pepper; toss to coat with flour.
- In a Lodge 10-inch cast iron skillet, heat oil over medium heat until shimmering. Working in 2 to 3 batches, add chicken, in a single layer, and cook, turning, until just golden. Transfer chicken to a platter as it finishes cooking and set aside.
- Add red peppers, onions and garlic to skillet and cook, stirring and scraping up any browned bits, until softened, about 6 minutes.
- Stir in tomatoes, chicken stock, bay leaf, thyme, cheese rind and remaining salt; bring to a simmer.
- Nestle chicken and any accumulated juices into liquid and vegetables. Cover and cook for 10 to 15 minutes or until chicken is fully cooked and flavors meld. Stir in 2 tablespoons parsley.
- Discard herb sprigs, bay leaf and cheese rind before serving. Spoon into serving bowls. Sprinkle with parmesan cheese. Garnish with fresh herbs.
- Prepare cornbread cheese puffs (see notes).
Notes
Cornbread Cheese Puffs Instructions
In a mixing bowl, combine cornbread mix, parmesan cheese, lemon zest, milk, 3 tablespoons melted butter and egg yolks until blended; set aside.
In a small bowl, beat or whisk egg whites and lemon juice to soft peaks; fold into cornbread mixture.
Heat a 7-well ebelskiver pan over medium heat. Brush the wells with remaining melted butter. Fill wells with 2 tablespoons of batter (just below the well rim). Immediately, press a mozzarella pearl into the center of each. Cook until golden brown on edges and bubbly on the surface. Using two chopsticks flip puffs over to cook the other side. Repeat with remaining melted butter and batter. Serve with Cast Iron Chicken Cacciatore. They are so good dipped in the sauce.
Nutrition
Calories: 511kcalCarbohydrates: 36gProtein: 31gFat: 28gSaturated Fat: 10gPolyunsaturated Fat: 3gMonounsaturated Fat: 12gTrans Fat: 0.3gCholesterol: 188mgSodium: 1.511mgPotassium: 664mgFiber: 4gSugar: 13gVitamin A: 1.309IUVitamin C: 35mgCalcium: 131mgIron: 3mg
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