Cacciatore Sauce
For a good dose of comfort, a bowl of spaghetti is always welcome. To switch up from your usual Bolognese, try this cacciatore sauce with diced chicken thighs, pancetta and…
Instructions
-
1
In a food processor, finely chop the carrot, celery, onion, garlic and red pepper flakes. Transfer to a bowl. Finely chop the mushrooms. Transfer to another bowl. Set aside.
-
2
In a large pot over medium-high heat, brown the pancetta in the oil. Using a slotted spoon, remove the pancetta from the pot and set aside on a plate.
-
3
In the same pot over high heat, brown the chicken in the pancetta cooking fat. Season with salt and pepper. Set the chicken aside with the pancetta.
-
4
In the same pot over medium-high heat, soften the carrot mixture for 2 minutes while stirring. Add more oil as needed. Add the mushrooms and continue to cook for 5 minutes or until the liquid has evaporated. Season with salt and pepper.
-
5
Add the tomato paste to the pot and continue to cook for 1 minute while stirring. Deglaze with 1 cup (250 ml) of the chicken broth. Let reduce by half. Add the tomatoes, remaining broth, chicken and pancetta. Bring to a boil. Simmer for 30 minutes or until the sauce has thickened. Adjust the seasoning.
-
6
Serve the cacciatore sauce over spaghetti. Garnish with grated fresh Parmesan cheese and finely chopped flat-leaf parsley, if desired.
For a good dose of comfort, a bowl of spaghetti is always welcome. To switch up from your usual Bolognese, try this cacciatore sauce with diced chicken thighs, pancetta and mushrooms. The tomato-based sauce, which is reduced along with chicken broth, becomes rich and delicious. Simply boil some pasta and warm the sauce before serving.
