chicken cacciatore help

I have never made this before, so I decided to try the Cooks Illustrated recipe, which called for 3 cups of red wine and 1 cup of chicken broth (for a double recipe). I realized mid-way through the recipe that my dutch oven was too small, but I couldn't do anything about it.

My chicken came out purple, which to me looks somewhat unappetizing, and the sauce has a strong wine flavor - it should have reduced more. I took the chicken out and and poured the sauce into a big saute pan to reduce further.

Will reducing it some more concentrate the wine flavor? I am at a bit of a loss...

Thanks!! :-)

of wine for one chicken.

Does it taste too much like alcohol or too much like wine? If it is too alcoholy, then reduction will help. If too winey, reduction will only concentrate the flavor even more.

I don't think there is much you can do about the purple color except serve by candlelight!

:hi:

I think next time I will use more broth and less wine.

Candlelight sounds good LOL

Thanks! :hi:

Cacciatore is made with tomato based sauce. What you're describing sounds more like a coq au vin which requires long slow braising. It does sound like you needed to reduce the sauce more. Did you brown the chicken?

and it turned out more like coq au vin. I did brown the chicken. I ended up adding more broth, to dilute the strong wine taste.


Chicken Cacciatore

8 bone in chicken thighs (about 3 pounds), trimmed of excess fat
1 teaspoon olive oil
1 medium onion , chopped
6 ounces portobello mushroom caps (about 3 medium), wiped clean and cut into 3/4-inch cubes
4 medium cloves garlic , minced
1 1/2 tablespoons unbleached all-purpose flour
1 1/2 cups dry red wine
1/2 cup chicken stock or low-sodium canned chicken broth
1 can (14 1/2 ounces) diced tomatoes , drained
2 teaspoons minced fresh thyme leaves
1 piece Parmesan cheese rind (2 inches, about 1 ounce), optional
2 teaspoons minced fresh sage leaves

1. Season chicken with salt and pepper. Heat oil in Dutch oven over medium-high heat until shimmering but not smoking, about 2 minutes. Add four chicken thighs, skin-side down, and cook, not moving them until skin is crisp and well browned, about 5 minutes; using tongs, flip chicken and brown on second side, about 5 minutes longer. Transfer browned chicken to large plate; brown remaining chicken thighs, transfer to plate, and set aside.

2. Drain off all but 1 tablespoon fat from pot. Add onion, mushrooms, and 1/2 teaspoon salt; sauté over medium-high heat, stirring occasionally, until moisture evaporates and vegetables begin to brown, 6 to 8 minutes. Meanwhile, remove and discard skin from browned chicken thighs. Add garlic to pot and sauté until fragrant, about 30 seconds. Stir in flour and cook, stirring constantly, about 1 minute. Add wine, scraping pot bottom with wooden spoon to loosen brown bits. Stir in stock, tomatoes, thyme, cheese rind (if using), 1/2 teaspoon salt (omit salt if using cheese rind), and pepper to taste. Submerge chicken pieces in liquid and bring to boil; cover, reduce heat to low, and simmer until chicken is tender and cooked through, about 45 minutes, turning chicken pieces with tongs halfway through cooking. Discard cheese rind, stir in sage, adjust seasonings with salt and pepper, and serve.