Tasty Chicken Cacciatore with Chef Mauro Golmarvi

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by New Day Producers

KING5.com

Posted on October 11, 2012 at 2:16 PM

Updated Thursday, Oct 11 at 2:24 PM

Starting Sunday, Seattle Restaurant Week and The Seattle Times are bringing together more than 150 top Seattle restaurants for a 10 day foodie fest. Diners can get a 3 course dinner for $28 at participating restaurants. Some are also offering 3 course lunches for just $15.

All week long we’ve visited with chefs taking part in Restaurant Week. On Thursday, we wrapped up with a longtime Seattle favorite, Mauro Golmarvi, owner and chef of Assaggio Ristorante. Mauro shared how he makes his tasty chicken cacciatore dish. 

Chicken Cacciatore
By Chef Mauro Golmarvi of Assaggio Ristorante

Ingredients:
4 chicken thighs
2 chicken breasts with skin and backbone, halved crosswise
2 teaspoons salt, plus more to taste
1 teaspoon freshly ground black pepper
1/2 cup all-purpose flour, for dredging
3 tablespoons olive oil
1 large red bell pepper, chopped
1 onion, chopped
3 garlic cloves, finely chopped
3/4 cup dry white wine
Diced Tomatoes to taste
3/4 cup chicken broth
3 tablespoons capers
1 1/2 teaspoons dried oregano leaves
1/4 cup coarsely chopped fresh basil leaves
 
Directions:
Sprinkle the chicken pieces with 1 teaspoon of each salt and pepper. Dredge the chicken pieces in the flour to coat lightly.
 
In a large heavy sauté pan, heat the oil over a medium-high flame. Add the chicken pieces to the pan and sauté just until brown, about 5 minutes per side. Transfer the chicken to a plate and set aside. Add the bell pepper, onion and garlic to the same pan and sauté over medium heat until the onion is tender, about 5 minutes. Season with salt and pepper. Add the wine and simmer until reduced by half, about 3 minutes. Add the tomatoes with their juice, broth, capers and oregano. Return the chicken pieces to the pan and turn them to coat in the sauce. Bring the sauce to a simmer. Continue simmering over medium-low heat until the chicken is just cooked through, about 30 minutes for the breast pieces, and 20 minutes for the thighs.

Mauro Golmarvi is also participating in the March of Dimes annual event, where they pay tribute to the outstanding culinary talent in Seattle at the Signature Chefs Auction. This year they will showcase more than 15 of the most prominent chefs in the Seattle area and allow them to share their signature tastes. This event takes place at the Sheraton and starts tonight at 6:30 p.m. For more information, click HERE.

More information about Assaggio Ristorante.

More information about Seattle Restaurant Week.

 

 


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