We made it--hello from Maui! Yesterday, Lily, Molly, Stephanie, and I all flew into Kahului from Los Angeles. I napped for hours while everyone else watched movies, worked, and basically excelled in life. When we got in, I sweetly demanded (if a demand can be sweet) that we all stop Tamura's Fine Wine (yes, a liquor store) for poke bowls and garlic soybeans! We pulled over in Oluwalu to dip our feet in the water and had a mini poke picnic before heading out to the Ritz Carlton in Kapalua. After that, Lily took us to Leoda's for some mini pies! The coconut pie was delish!! To say I'm over the moon would understate my excitement right now, but it generally gets the point across. To be home, (well my childhood home), with some of my faves is pretty much a dream come true and I can't wait for the week ahead of us! I'll be snapping as we go, so if you're on snapchat, feel free to follow along with me, my username is akysar.
Before I fall deep down the rabbit hole that is glorious, magical Maui, I should probably tell you about this chicken cacciatore. Side note, does anyone else have issues saying chicken cacciatore? I kept calling it "kitchen cacciatore" and then immediately trying to correct myself only to say it wrong again. Oh well, either way, chicken and kitchen cacciatore are both tasty. :D I love how quick it comes together and it really tastes like a giant hug! There's something so comforting about stews, right? And this chicken stew is my jam. It's packed with tons of aromatics, mushrooms (love 'em), and a whole lot of tomatoey goodness. You can absolutely add other goodies or sub things out if you're not a fan. I could see this being extra yummy with some kale and maybe some capers.
One pan meals are pretty much the sh*t and cooking this hunter's style (cacciatore means hunter) chicken dish in Wolf Gourmet's 3.5 Quart Saute Pan with Lid from their 10 Piece Cookware Set was almost too easy. This heavy duty pan is exactly the perfect size for a dish like this and I love how sleek and sturdy the handles are. Best part about this pan, other than the part where it's amazing and dreamy? It's made in the United States!! If you want to pick one up or check out the full set, you can find them at Bloomingdale's. The hardest part about making this dish is honestly going to be waiting for it to finish cooking. When the whole house smells like chicken cacciatore, your stomach starts growling and all of a sudden, hanger comes out full force and time seems to stand still. Serve it all over some pasta, rice, or even mashed potatoes and say hello to a simple, cozy, comfort dish.
This post was written in partnership with Wolf Gourmet! I'm obsessed with their cookware and am so grateful to them for sending a set my way.
- 2 Tbsp. olive oil
- 1 1/2 pounds boneless skinless chicken thighs (around 6)
- Salt and freshly ground black pepper, to taste
- 1 small onion, diced
- 1 celery stalk, diced
- 1 medium carrot, diced
- 8 oz. cremini mushrooms, sliced
- 4 garlic cloves, finely minced or grated
- Leaves from 3 fresh thyme sprigs, finely minced
- Leaves from 2 fresh oregano sprigs, finely minced
- 1 Tbsp. chopped fresh flat-leaf parsley leaves
- 2 dried bay leaves
- 1/2 tsp. dried hot red pepper flakes (use less if you don't like heat)
- 28 oz. can chopped tomatoes in juice
- 1/2 c. red wine
- 3/4 c. chicken broth
- 10 fresh basil leaves, julienned
- 2 balls of burrata, torn
- 3.5 quart saute pan with lid
- Measuring cups/spoons
- Wooden spoon
- Heat a 3.5 quart saute pan over medium-high heat and add 1 tablespoon of oil to the pan. Season the chicken on both sides with salt and pepper and cook for about for minutes on each side until the chicken is golden brown. Transfer the to a large plate.
- Reduce the heat to medium and add the onion, celery, and carrot and cook until softened, around 5 to 6 minutes. Add the mushrooms and sauté for 4 to 5 minutes, or until golden and tender. Add the garlic, thyme, oregano, parsley, bay leaves, and red pepper flakes and cook for about a minute. Add the wine and simmer until reduced by half, about 3 or 4 minutes. Add the tomatoes with juices and chicken stock and bring to a simmer.
- Add the chicken and juices to the pan, tucking the chicken into the sauce. Cover and simmer for 30 minutes then remove the lid and simmer for an additional 15 minutes. Remove bay leaves and stir in fresh basil.
- Spoon onto pasta, rice, or mashed potatoes and top with torn burrata.
- Serve and enjoy!