Bobby Flay's Throwdown! by Bobby Flay Read Free Book Online

master of cooking on a tight budget; typically each meal costs no more than $8.00 a head. This Throwdown brought me a challenge of my own: I had to work within the same budget of $280 for 35 people. I enlisted NYC firefighter and award-winning chef Tom Sullivan to help me keep my wallet in check. With his help and his calculator, I met my goal and filled my shopping carts with bread, pasta, chicken, and produce for $273.21. (By the way, Keith had me beat on that one—his total came to $270.78.)
    Before I could surprise Keith and the troops at the New York City Fire Museum, I went to the test kitchen. It had been years since I had prepared chicken cacciatore (Italian translation: hunter’s-style chicken) and I wasn’t about to mess with a classic. My strategy was to stay true to the integrity of the dish. Stephanie and Miriam battled with me to add fresh rosemary and thyme, something I thought could overpower the dish, but in the end, I went along with them. I learned long ago that sometimes it’s easier just to give in (especially to those two!).
    My version is quite similar to Keith’s: full of sliced peppers, onions, garlic, mushrooms, tomatoes, chicken stock, and wine. Capers add a bit of briny flavor, red pepper flakes bring heat, and a touch of honey curbs the natural acidity of the tomatoes. Keith uses white wine in his dish because he thinks it goes well with the chicken’s white meat; I opted for a red wine, which I felt paired well with the tomatoes. He also flours his chicken, which I didn’t do, to give it a great crust and to help thicken the sauce. I browned my chicken slowly, rendering the fat and crisping its exterior, while allowing the sauce to thicken naturally, reducing it over high heat on the stove once the chicken was done.
    As I prepared to Issue my challenge, I had to wonder…could I beat the heat or would I go up in flames? Keith had none of my qualms. Upon tasting my dish, which he likened to a Bolognese, he said that he liked it but was still confident that he would smoke me. The judges enjoyed both dishes; each sauce’s consistency was excellent and they loved our presentations. But there was just one dish that brought Grandma to mind and reminded them of a classic chicken cacciatore—and that was Keith’s.
    He watches our backs and keeps his crew going strong so that they can do the same. No question about it, Keith Young is a guy who deserves the win.

     

     
Bobby Flay’s
Chicken Cacciatore
    SERVES 4 TO 6
    4 tablespoons olive oil
    1 (3½- to 4-pound) chicken, cut into 8 pieces (breasts halved)
    Kosher salt and freshly ground black pepper
    1 pound cremini mushrooms, quartered
    1 large red onion, halved and thinly sliced
    1 large yellow bell pepper, thinly sliced
    1 serrano or jalapeño chile, finely diced
    3 cloves garlic, thinly sliced
    ¼ teaspoon red pepper flakes
    1 cup dry red wine
    2 cups homemade chicken stock or canned low-sodium chicken broth
    1 (28-ounce) can plum tomatoes, with juices, pureed
    3 sprigs fresh rosemary
    3 sprigs fresh thyme
    Honey
    2 tablespoons brined capers, drained
    ¼ cup chopped fresh basil leaves, plus whole leaves for garnish
    1 pound spaghetti, cooked al dente
    Thinly shaved Parmesan cheese
    1. Heat 2 tablespoons of the oil in a large Dutch oven over high heat. Season the chicken pieces on both sides with salt and pepper. Working in batches, place the chicken in the pan, skin side down, and cook until golden brown, 3 to 4 minutes. Turn the chicken over and cook until golden brown, 2 to 3 minutes. Remove the chicken to a large plate.
    2. Add another tablespoon of the oil to the pan and heat until almost smoking. Add the mushrooms, season with salt and pepper, and cook, stirring occasionally, until they are golden brown and their liquid has evaporated, about 10 minutes. Remove to a plate.
    3. Add the remaining 1 tablespoon oil, the onion, and the bell pepper to the pan and cook until soft, about 4 minutes. Add the serrano chile, garlic, and red pepper