Chicken Cattiatore

Continuing on this Food & Wine Classic tour, I also met Fabio Viviani. (Yes, lovely Fabio from Top Chef). He was very friendly and his accent was just as sexy in person as it is on tv!! In honor of Fabio, I made his Chicken Cattiatore with a side of homemade gnocchi.

Wow, this looked much more appetizing in person...

Ingredients:

• 2 tbsp olive oil, divided
• 1 1/2 lb chicken, cut into 6-8 pieces (use what you like - I used boneless skinless thighs)
• 1/3 cup flour
• 1 red onion, chopped
• 5 garlic cloves, minced
• 4 oz crimini mushrooms, chopped
• 15 oz diced tomatoes
• 1 1/2 cup red wine (I used a Cabernet - Chianti would be good, too)
• 1 cup chicken stock
• 1/2 tsp fresh rosemary, finely chopped
• 2 tsp dried oregano
• salt & fresh ground pepper

1. Start with your prep work - chop the onions, mince the garlic, chop the mushrooms and rosemary.
2. Preheat the oven to 375 degrees.
3. In a large ziploc bag, add the flour, 1 tsp salt, and 1/2 tsp pepper. Add the chicken and seal the bag. Mix well so all of the chicken is coated.
4. In a large skillet over medium-high heat, add 1 tbsp oil. When it's hot (not smoking), add the chicken and brown each side for 3-4 minutes. You may have to do this in batches if the pan is not big enough. When the chicken is done, transfer it to a plate and set aside.
5. Add the other tbsp oil to the same skillet. Add the onions, garlic, and mushrooms. Cook for 5 minutes or so, until the onions start to soften. Add the wine and chicken stock. Simmer and reduce for 15 minutes. Add the canned tomatoes, rosemary, oregano, 1 tsp salt, and 1/2 tsp pepper.
6. Transfer the chicken to a large casserole dish. Cover with the sauce and bake for 30-45 minutes until the chicken is tender. Serve with gnocchi or pasta.

Serves: 4
WW: 6 (based on two chicken thighs per serving w/a little sauce, does not include gnocchi or pasta)

Me and Fabio at the Grand Tasting