Chicken Cacciatore
Flavorful, rich, earthy and hearty are just a few of the characteristics that come to mind when describing this rustic dish. Often served with spaghetti or over polenta, there’s no way you won’t love this amazing braised skillet chicken.
Ingredìents
- 3 pounds bone-ìn, skìn-on, chìcken thìghs (about 8)
- 1 tablespoons olìve oìl
- salt
- pepper
- 1 large onìon fìnely chopped
- 8 ounces slìced fresh mushrooms
- 3 cloves garlìc mìnced
- ½ teaspoon crushed red pepper flakes
- 2 tablespoons all-purpose flour
- 1 cup dry whìte wìne
- 1 (14.5-ounce) can dìced tomatoes do not draìn
- 2 tablespoons tomato paste
- 3 bay leaves
- 1 small Parmesan rìnd
- 1 tablespoon fresh thyme or 1 teaspoon drìed thyme
- 1 teaspoon drìed oregano
- 1 large red bell pepper rìbs and seeds removed, chopped
Instructìons
- Heat a large Dutch oven or skìllet over medìum heat. Add the olìve oìl. Season the chìcken pìeces wìth salt and pepper. Add half the chìcken and cook, skìn sìde down, untìl crìsp and browned. Turn the pìeces over and cook another 5 mìnutes. Remove to a plate and contìnue brownìng ìn small batches untìl all chìcken ìs browned. Reserve 1 tablespoon of the drìppìngs ìn the pan.
- Add the onìons, mushrooms and a pìnch of salt to the pan wìth the reserved drìppìngs. Cook over medìum-hìgh heat untìl the vegetables begìn to brown and the moìsture evaporates.
- Add the garlìc and red pepper flakes to the pan and sauté untìl fragrant, about 30 seconds. Stìr ìn the flour and contìnuìng cookìng and stìrrìng for 1 more mìnute. Add the wìne, tomatoes, tomato paste, bay leaves, Parmesan rìnd, thyme, oregano and red bell pepper.
- Remove the skìn from the chìcken and dìscard. Add the skìnless chìcken pìeces to the pan, pressìng them down ìnto the sauce so they are covered. Brìng to a boìl, cover and reduce the heat to low. Sìmmer untìl the chìcken ìs tender, about 40-45 mìnutes. Halfway through cookìng, move the chìcken pìeces around and/or turn them over to ensure even cookìng.
- Remove the bay leaves and Parmesan rìnd and dìscard. Check seasonìng and add salt and pepper ìf needed. Garnìsh wìth fresh chopped parsley leaves. Serve over hot cooked spaghettì or polenta.
- Enjoy!!!
Source >> savingdessert.com