# Slow-Simmered Chicken Cacciatore

Italian recipe from Chef Jason McKinney, about an hour and 15 minutes, serves about 2.

Dry the chicken thighs and sear them skin-side down until deeply golden.

- Total time: about an hour and 15 minutes (estimated)
- Hands-on: about an hour
- Serves: about 2
- Level: Easy
- Cuisine: Italian

## Ingredients

- ½ cup of red wine
- ½ teaspoon ground black pepper
- 1 pound boneless, skinless chicken thighs
- 1 yellow onion
- 1 bell pepper
- 3 garlic cloves
- 200g (about 3 cups) button mushrooms
- 1 ounce Parmesan
- ¼ cup canola oil
- ¼ cup olive oil
- ¼ cup tomato paste
- 1 teaspoon red chili flakes
- 1 tablespoon dried oregano
- 1 teaspoon dried rosemary
- 16 ounces crushed tomatoes
- ½ bunch thyme
- 2 cups chicken broth
- Truffle salt or flaky sea salt, to taste
- 1 jar truffle carpaccio (sliced black truffle in oil)

### For the pasta

- 1¼ cup 00 Flour
- 4 egg yolks, 1 egg, 1 teaspoon olive oil, lightly whisked

## Method

1. Just before the class begins, remove the chicken from its packaging, pat dry with paper towels, and set aside on a paper towel-lined plate to temper. Fill a large pot with water, cover, and to bring to a boil over low heat. Set aside ½ cup flour for “bench flour.” Lay the remaining flour on your counter and make a well in the center. Add the container with the egg yolks, whole egg, and 1 teaspoon olive oil into the center of the well. Use a fork to whisk the eggs and oil together until combined.
2. Using your index finger like a dough hook, mix the eggs and oil into the flour until shaggy. Knead the dough until smooth, about 5–8 minutes. Cover with plastic wrap and set aside to rest. Peel and julienne the onion. Julienne the bell pepper. Peel and mince the garlic. Slice the mushrooms. Grate the Parmesan.
3. In a mixing bowl, season the chicken thighs with the truffle salt or flaky sea salt and black pepper. Use a rolling pin to roll the dough until it’s thin enough to read a piece of paper through it. Then cut into your favorite shape following Chef’s instructions! Heat the canola oil in a large saute pan over high heat. Add the chicken and sear until GBD (Golden Brown & Delicious), about 2 minutes per side. Transfer to a plate and set aside.
4. Add the mushrooms and a Pinch of truffle salt or flaky sea salt. Sear over high heat. Turn the heat to medium and add the olive oil. Add the onions and bell peppers and stir until softened. Season with truffle salt or flaky sea salt. Add the tomato paste and continue stirring until just browned, then add the minced garlic, chili flakes, oregano, and rosemary, and continue stirring until the garlic has softened.
5. Deglaze the pan with the red wine. Simmer until au sec, then add the crushed tomatoes, thyme sprigs, and 2 cups of the chicken broth. Bring to a boil, then add the chicken back into the pan. Adjust the heat to maintain a simmer. Cook until the chicken is fully cooked but still juicy, 6–8 minutes. Meanwhile, season the pasta water with kosher salt. Cook the pasta until al dente, about 2–3 minutes.
6. Drain, then toss the pasta with a dash of truffle oil to prevent stickage. Slice the chicken and serve, along with its sauce and the pasta. Finish with truffle carpaccio and freshly grated Parmesan. Enjoy!

## Tools

- Cutting board
- Tongs
- Large pot with a lid
- Kosher salt
- Knife
- Bench scraper
- Mixing Bowl
- Paper towels
- Plate
- Cheese grater

---

Recipe page with photos and video: https://chefjasonmckinney.com/recipes/chicken-cacciatore-with-black-truffle-carpaccio
By Chef Jason McKinney. Free to cook; please link the page when you share it.