Parm’s fried chicken cacciatore recipe


The Monday-night special continues be a catalyst for fried chicken creativity. That’s certainly the case at New York City’s Parm restaurant, where chefs Rich Torrisi and Mario Carbone serve dressed-down Italian favorites reinterpreted with power-chef savvy and cutting-edge techniques. Here, they set out to put their own spin on chicken cacciatore. The traditional recipe, which translates into “hunter’s chicken,” invariably includes skillet-browned chicken parts simmered in a mushroom- and tomato-based sauce. They swap in a yogurt-cloaked, Southern-fried bird a technique Mario learned from Chef Laurent Tourondel then replace the traditional sliced fungi with an easy-to-make mushroom powder that feels modern and comforting at the same time.

  • Yield: 4 Servings


For the Chicken Marinade
  • ½ cup dried black trumpet, porcini, or other dried mushrooms
  • 1 cup Greek yogurt
  • 1 teaspoon smoked paprika
  • 1 teaspoon tomato paste
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • 1 teaspoon kosher salt
  • ¼ teaspoon dried rosemary
  • 1 whole chicken, cut into 8 pieces
For the Agrodolce Sauce and Cacciatore Sauce
  • 1 cup red wine vinegar
  • 1 cup sugar
  • ¼ cup olive oil
  • 2 garlic cloves, minced
  • 1 sprig fresh rosemary, leaves only
  • ½ teaspoon chile flakes
  • 3 to 4 bacon slices, finely diced
  • ½ cup finely diced onion
  • ¼ cup finely diced celery
  • ¼ cup finely diced carrot
  • 1 teaspoon kosher salt, plus more to taste
  • ¼ teaspoon freshly ground black pepper, plus more to taste
  • ¼ cup tomato paste
  • ¼ cup dry white wine
  • 1 cup canned crushed tomatoes
  • ½ cup chicken stock
For Frying
  • Vegetable oil
  • 2 cups all-purpose flour
  • 1 tablespoon coarsely ground black pepper
How to Make It
    Marinate the Chicken
  1. Pick through the mushrooms to remove any stones or woody pieces, then place them in a coffee or spice grinder and grind to a fine powder. In a large bowl, whisk 1 teaspoon of the mushroom powder with the yogurt, smoked paprika, tomato paste, garlic powder, onion powder, salt, and rosemary until everything is well blended. Add the chicken pieces and turn to coat in the yogurt mixture. Arrange the chicken in a single layer on a parchment-lined baking sheet. Refrigerate, uncovered, for 24 hours.
  2. Make the Agrodolce Sauce
  3. In a small saucepan, stir together the vinegar and sugar; bring the liquid to a boil, then reduce the heat to medium and cook until the liquid has reduced to 1 cup, 15 to 17 minutes. Remove from the heat, let the sauce cool completely, and pour it into an empty plastic squeeze bottle or honey bear bottle.
  4. Make the Cacciatore Sauce
  5. Heat the olive oil in a large saucepan over medium heat. Add the garlic, rosemary, and chile flakes and cook until fragrant, 1 to 2 minutes. Add the bacon and onion and cook, stirring constantly, until the onion begins to soften, about 5 minutes. Add the celery, carrot, salt, and pepper and cook, stirring, until the vegetables soften, 6 to 7 minutes. Add the tomato paste and an additional tablespoon of the mushroom powder and cook, stirring, until the vegetable mixture turns brick-red in color, about 2 minutes. Add the wine and cook until the liquid has reduced by half, 2 minutes. Add the tomatoes and stock and cook, stirring, until incorporated and thickened, about 5 minutes; if the sauce is too thick, add water by the tablespoonful to thin out the sauce to the desired consistency. Season with additional salt and pepper.
  6. Fry the Chicken
  7. Set a rack over a baking sheet and set aside. Prepare a deep-fryer or fill a large pot halfway with oil and heat to 365°F. Preheat the oven to 350°F. In a bowl, combine the flour and pepper. Dredge the chicken in the flour mixture. Working in batches, fry the chicken until the internal temperature reaches between 155°F and 160°F, moving chicken around occasionally to prevent sticking, about 9 minutes per piece. Transfer the chicken to the rack and bake until it deepens slightly in color and achieves an internal temperature of 165°F, 7 to 8 minutes. Season with salt and pepper to taste.
  8. To Serve
  9. Transfer the finished chicken to a platter and top with the cacciatore sauce. Serve with the agrodolce sauce on the side.

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