Dried porcini give an earthy, punch to this Italian classic. Although it tastes great hot from the oven, the fennel-and-mushroom combination mellows beautifully overnight.

EatingWell Test Kitchen
Source: EatingWell Magazine, October/November 2006
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Ingredients

Ingredient Checklist

Directions

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  • Preheat oven to 350 degrees F.

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  • Place mushrooms in a large bowl, pour boiling water over them and let soak.

  • Meanwhile, heat oil in a large, high-sided skillet or Dutch oven over medium-high heat. Working in batches, brown chicken on all sides, turning occasionally, 4 to 5 minutes. Transfer the chicken to a 9-by-13-inch baking dish.

  • Reduce heat to medium and add peppers and onion to the pan; cook, stirring often, until soft, about 3 minutes. Stir in fennel; continue cooking, stirring often, until wilted, about 3 minutes.

  • Add garlic, rosemary, orange zest and thyme; cook, stirring constantly, for 30 seconds. Pour in vinegar and cook for 1 minute, stirring and scraping up any browned bits. Remove from the heat.

  • Drain the mushrooms in a fine sieve lined with a paper towel; reserve the soaking liquid. Rinse the mushrooms, then coarsely chop. Stir them into the pan along with the soaking liquid, wine, tomato paste and salt. Return to the heat, bring to a simmer, then pour the mixture over the chicken. Cover the baking dish with foil.

  • Bake the cacciatore until bubbling, about 45 minutes. Let stand for 10 minutes before serving (or follow make-ahead instructions).

Tips

Make Ahead Tip: Bake, let cool for 1 hour, cover with foil and refrigerate for up to 3 days. Reheat, covered, in a preheated 350°F oven for 45 minutes.

Ingredient note: Like fresh mushrooms, dried have a shelf life. When purchasing them, look for whole mushrooms in the package without a lot of powdery dust or spiky shards; the color should be uniformly brown. Porcini can also be purchased online from Oregon Mushrooms at oregonmushrooms.com.

Nutrition Facts

336.2 calories; protein 33.3g 67% DV; carbohydrates 9.5g 3% DV; exchange other carbs 0.5; dietary fiber 3.1g 12% DV; sugars 4.2g; fat 16g 25% DV; saturated fat 4g 20% DV; cholesterol 113.3mg 38% DV; vitamin a iu 763.8IU 15% DV; vitamin c 25mg 42% DV; folate 30.7mcg 8% DV; calcium 56mg 6% DV; iron 2.8mg 16% DV; magnesium 44.6mg 16% DV; potassium 588.7mg 17% DV; sodium 449.7mg 18% DV; thiamin 0.1mg 11% DV.

Reviews (2)

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2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
10/29/2011
the taste is lovely. i would recommend people trying this recipe. it does taste nic warm and oes wll with veetables especially the broccoli. Read More
Rating: 5 stars
10/29/2011
Fennel and Orange fresh and delicious Because there were only two of us eating I halved the amount of chicken but kept the sauce at the total recipe. The fennel and orange zest kept the dish light and summery. If you have a helper in the kitchen to slice and chop the dish comes together pretty quickly but otherwise it is a little time consuming. Delicious and highly recommended. Pros: great flavors and textures--and aroma Cons: a little time consuming Read More