A gourmet dinner served with the perfect wine and the perfect music played tableside.
That’s what you get when musician, personal chef, and sommelier Paul Cullen is in charge.
Cullen joined Jimmy and Lisa in the DelmarvaLife kitchen to make Chicken Cacciatore. Below is the recipe for a short and longer version.
Afterward, Cullen performed on the Mid South Audio stage.
Chicken Cacciatore
This is the quick version which can be done stove top and in an hour.
3 Boneless Chicken Breasts, cut into bite size pieces
28oz San Marzano crushed tomatoes
3oz tomato paste
1/2 Green Pepper, diced
This is the quick version which can be done stove top and in an hour.
3 Boneless Chicken Breasts, cut into bite size pieces
28oz San Marzano crushed tomatoes
3oz tomato paste
1/2 Green Pepper, diced
1/2 Red Pepper, diced
1/2 Vidallia Onion, diced
6 Baby Bella Mushrooms, diced
10 Mixed Olives, pitted whole
1 clove chopped garlic
Fresh Italian Parsley
Extra Virgin Olive oil
Chunk of Parmesano Reggiano
1 lb Rigatoni
Diced meaning 1/4 bites
Start by putting water on for pasta, then in a large sauté pan on medium high heat add 2 tbls olive oil. In the meantime salt and pepper the chicken pieces then add to hot pan. Brown on all sides (15 minutes) then add peppers, onions, mushrooms and garlic. Sauté for 10 minutes add paste stir it up and pour in crushed tomatoes. Mix it up real good and let simmer for a few then add olives. Add fresh parsley
Add pasta to water with generous amours of salt and cook to al dente. Add sauce before taking pasta directly from pot to pan. Add pasta water if you need to thin it out. Let it ALL get sexy for 2 minutes and serve with a hit of parsley and copious amounts of freshly grated cheese di Parma!!
The longer version…
Whole Chicken cut up (halve the breasts)
28oz Cento San Marzano crushed tomatoes
3oz Cento tomato paste
4oz Chicken Stock
1/2 Green Pepper, sliced in strips
1/2 Red Pepper, sliced in strips
1/2 Yellow Pepper, sliced in strips
1 Red Onion, sliced in strips
1 clove chopped garlic
Fresh Italian Parsley
Flour 1 cup
Extra Virgin Olive oil
Chunk of Parmesano
Place dutch oven on stove top medium high heat, add Olive oil. Dust chicken parts in flour and add to pan skin down for 6-8 minutes or until brown/crispy. Flip and brown other sides while cutting peppers(take out seeds, ribs) and onion in to 1/2inch strips, then replace chicken and add garlic. Saute’ on medium heat for 10 minutes and pour in tomatoes, paste and chicken stock. Let flavors meld together for 15 minutes, place chicken (Skin up) in mixture, cover and put in 325 oven for 1 1/2 hours. Serve with you favorite pasta/gnocchi with shredded Parmesano and parsley over the plate and a bottle Chianti
1/2 Vidallia Onion, diced
6 Baby Bella Mushrooms, diced
10 Mixed Olives, pitted whole
1 clove chopped garlic
Fresh Italian Parsley
Extra Virgin Olive oil
Chunk of Parmesano Reggiano
1 lb Rigatoni
Diced meaning 1/4 bites
Start by putting water on for pasta, then in a large sauté pan on medium high heat add 2 tbls olive oil. In the meantime salt and pepper the chicken pieces then add to hot pan. Brown on all sides (15 minutes) then add peppers, onions, mushrooms and garlic. Sauté for 10 minutes add paste stir it up and pour in crushed tomatoes. Mix it up real good and let simmer for a few then add olives. Add fresh parsley
Add pasta to water with generous amours of salt and cook to al dente. Add sauce before taking pasta directly from pot to pan. Add pasta water if you need to thin it out. Let it ALL get sexy for 2 minutes and serve with a hit of parsley and copious amounts of freshly grated cheese di Parma!!
The longer version…
Whole Chicken cut up (halve the breasts)
28oz Cento San Marzano crushed tomatoes
3oz Cento tomato paste
4oz Chicken Stock
1/2 Green Pepper, sliced in strips
1/2 Red Pepper, sliced in strips
1/2 Yellow Pepper, sliced in strips
1 Red Onion, sliced in strips
1 clove chopped garlic
Fresh Italian Parsley
Flour 1 cup
Extra Virgin Olive oil
Chunk of Parmesano
Place dutch oven on stove top medium high heat, add Olive oil. Dust chicken parts in flour and add to pan skin down for 6-8 minutes or until brown/crispy. Flip and brown other sides while cutting peppers(take out seeds, ribs) and onion in to 1/2inch strips, then replace chicken and add garlic. Saute’ on medium heat for 10 minutes and pour in tomatoes, paste and chicken stock. Let flavors meld together for 15 minutes, place chicken (Skin up) in mixture, cover and put in 325 oven for 1 1/2 hours. Serve with you favorite pasta/gnocchi with shredded Parmesano and parsley over the plate and a bottle Chianti
