Adams Fair Acre Farms' Chicken Cacciatore To Maybe Debut In HBO Mark Ruffalo Limited Series
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The news first broke over at NOW 97.7 in their app’s news stream (and on lots of people’s Facebooks): the HBO limited series I Know This Much Is True, based on a novel by Wally Lamb and starring Mark Ruffalo, ordered up the chicken cacciatore from Adams Fair Acre Farms with plans to include it in a scene. Adams is a bucolic grocery store and nursery in the Hudson Valley with several locations, sourcing much of its stock from local farms and bakeries.
This isn’t the first time the HBO series has used a location in the Hudson Valley. Among others, I Know This Much Is True was at All Sport in Fishkill for a 12-hour film shoot.
I Know This Much Is True is a family saga that follows the parallel lives of identical twin brothers (played by Mark Ruffalo) in a story of betrayal, sacrifice and forgiveness set against the backdrop of 20th-century America. Mark is also the executive producer, serving alongside the writer and director Derek Cianfrance. Mark also lives in the Hudson Valley (because who wouldn’t want to?!) Read more about the show here at HBO.
“Our chicken cacciatore will likely make its on-screen debut during a cooking scene set in the 1930s, according to a crew member,” said the Adams Facebook Page. The grocery store shared the news on its Facebook page, and even included the recipe! Find it at the FB page, or right here:
Chicken Cacciatore (Serves 2)
- 2 Chicken Thighs (Skin-On, Bone-In)
- 2 Chicken Drumsticks
- Salt & Pepper, to taste
- 1 cup All-Purpose Flour
- 2 Tbsp. Olive Oil
- ½ Yellow Onion, sliced
- 1 small Red Bell Pepper, sliced
- 8 Crimini Mushrooms, sliced
- 2 cloves Garlic, minced
- 5 sprigs Fresh Thyme
- ½ cup White Wine
- 1 14-ounce can of Diced Tomatoes
- 2 sprigs Fresh Oregano, picked and chopped
- 2 tablespoons Capers, drained
Directions:
1. Preheat oven to 350°F.
2. Heat oil in an oven-proof braising pan over medium heat.
3. Season chicken pieces with salt and pepper and lightly coat with flour.
4. Brown the chicken on all sides in the oil, then remove from the pan. Pour off all but 2 tablespoons of the oil.
5. Add the onions, peppers and mushrooms to the pan and sauté until the vegetables are soft.
6. Add the garlic and thyme and sauté for 1 minute longer.
7. Deglaze the pan with the white wine and simmer for 2 minutes.
8. Add the tomatoes and bring the sauce to a simmer.
9. Return the chicken to the pan, skin side up. Cover and place in the preheated oven.
10. Bake for 30 to 35 minutes until the thickest part of the chicken reaches an internal temperature of 165°F.
11. Stir in oregano and capers. Serve over pasta or polenta.
