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Fennel, Porcini & Chicken Cacciatore
Source: Eating Well

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.

Rating:
Prep Time: 45 minutes
Cook Time: 100 minutes
Difficulty: Difficult

Nutrition Facts

Makes 8 servings
Amount Per Serving
Calories 0.0
Total Carbs 0.0 g
Dietary Fiber 0.0 g
Sugars 0.0 g
Total Fat 0.0 g
Saturated Fat 0.0 g
Unsaturated Fat 0.0 g
Potassium 0.0 mg
Protein 0.0 g
Sodium 0.0 mg
Dietary Exchanges
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings
Ingredients

Fennel, Porcini & Chicken Cacciatore
0 1/2 oz  dried porcini mushrooms
1 cup  boiling water
1 each  large onion
2 tbsp  tomato paste
1 tsp  salt
Directions
  1. Preheat oven to 350°F.
  2. Place mushrooms in a large bowl, pour boiling water over them and let soak.
  3. 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.
  4. 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.dd 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.
  5. 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.e the cacciatore until bubbling, about 45 minutes. Let stand for 10 minutes before serving (or follow make-ahead instructions).

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