The Dish: Las Vegas D.O.C.G.'s Chicken Cacciatore

The Dish: Chicken Cacciatore

Where to Find It: D.O.C.G., The Cosmopolitan of Las Vegas

It is no easy feat to take a familiar dish and successfully elevate it into something innovative and yet equally satisfying as the original. And yet, D.O.C.G., Scott Conant's outpost at The Cosmopolitan of Las Vegas, does just that with its Chicken Cacciatore — a modern take on a centuries-old hunters' stew prepared in the wild while out tracking their game.

To get the dish on this great dish, we asked Executive Sous Chef, Gina Marinelli, what makes D.O.C.G.'s interpretation so special:

"Our Chicken Cacciatore represents a consistent theme among dishes found at D.O.C.G. where we bring a contemporary flair to classic favorites," notes Gina. "Guests really connect with this dish because it is honest and straightforward. As a team, we love executing this plate because it takes a lot of love and finesse to make something so simple look so aesthetically appealing."

Prior to joining the team at D.O.C.G., Gina worked in the Vegas kitchens of Michael Mina and Shawn McClain. In her down time, she can be spotted taking full advantage of everything the city has to offer from the shows and restaurants to the great outdoors.

"I enjoy the challenges of cooking in such a competitive town," Gina remarks. "It motivates me and my talented team daily to create and execute dishes that stay honest to the traditions in Italian cuisine."

Chicken Cacciatore Recipe

For the sauce:
1 lb chicken bones
2 qts chicken stock
1 cup red wine
1 tbsp minced shallots
1 tbsp minced garlic
¼ c canned tomatoes
1 cup creminis sliced
1 cup roasted red peppers
1 cup chicken jus

For the fregola:
1 cup fregola
2 cups chicken stock
1 sprig of thyme
1 garlic clove

Brine four whole Cornish game hens for 24 hours.  Roast at 350-degrees for 30 minutes till almost cooked through. 

Roast chicken bones until brown in 350 degree oven.  Sautee shallots, garlic, creminis, roasted red peppers and add bones.  Let flavors come together, about 15 minutes.  Deglaze with red wine, reduce, and add tomatoes.  Cook for 30 minutes on low heat.  Finish with chicken jus, season, strain and cool.

Quarter the chickens and add olive oil to a saute pan.  Once pan is hot, add fresh creminis and 1 tablespoon of red peppers.  Put chicken in the pan, skin side down.  Add 1 cup of sauce and slowly baste the chicken until cooked through.

Bring two cups of chicken stock to a boil with thyme and garlic.  Add fregola and cook until done.  Strain and fold in cherry tomatoes and season. 

To plate, spoon fregola mixture in the center of the plate and place the quarters of the chicken on top.  Spoon the the sauce over, making sure to spread out mushrooms and peppers.  Finish with a drizzle of olive oil, thyme, and roasted tinker bell peppers.