Chicken Cacciatore w/Chickpeas ~
~ Skirt in the Kitchen ~
Braise 7 chicken breasts in heated olive oil, briefly on each side. Be sure to salt & pepper both sides before setting chicken pieces into the oil.
After chicken is slightly browned on all sides, remove from braising pan or large skillet; saute 4 ounces of pancetta, cut into bite-size pieces, 1 chopped or minced purple onion and 1 or 2 garlic cloves.
Chop the needles of 1 rosemary twig; add in saute of onion, garlic and pancetta near the end of rendering of pancetta.
Deglaze the pan with dry red wine, 1 cup… Then pour in 1 cup of chicken stock, 1 to 1/2 cups already cooked chickpeas
and a 28-oz can of Italian plum tomatoes…
They are soft, suitable to cook with; cut them in the pan with a utensil that will not harm your braising pan, breaking them apart.
Lay the chicken into the sauce, the stew. Cook on medium high heat until it reaches a light boil; turn down to simmer, uncovered, for approximately 1 hour– then cover for 15 minutes longer. Be sure to turn the chicken after the first half of cooking time has been achieved.
This is a good way to eat your chickpeas and enjoy them… They are good in this recipe.
Build the flavors with your cooking– When initially cooking chickpeas, I cook them with ground Italian sausage in the water that is continually added while cooking them. It provides more flavor in this Chicken Cacciatore dish.
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