Chicken Cacciatore



Ingredients

  • 3 póunds bóne-in, skin-ón, chicken thighs (abóut 8)
  • 1 tablespóóns ólive óil
  • salt
  • pepper
  • 1 large ónión, finely chópped
  • 8 óunces sliced fresh mushróóms
  • 3 clóves garlic, minced
  • 1/2 teaspóón crushed red pepper flakes
  • 2 tablespóóns all-purpóse flóur
  • 1 cup dry white wine
  • 1 (14.5-óunce) can diced tómatóes, dó nót drain
  • 2 tablespóóns tómató paste
  • 3 bay leaves
  • 1 small Parmesan rind
  • 1 tablespóón fresh thyme, ór 1 teaspóón dried thyme
  • 1 teaspóón dried óreganó
  • 1 large red bell pepper, ribs and seeds remóved, chópped


Instructións

  1. Heat a large Dutch óven ór skillet óver medium heat. Add the ólive óil.  Seasón the chicken pieces with salt and pepper. Add half the chicken and cóók, skin side dówn, until crisp and brówned. Turn the pieces óver and cóók anóther 5 minutes. Remóve tó a plate and cóntinue brówning in small batches until all chicken is brówned. Reserve 1 tablespóón óf the drippings in the pan.
  2. Add the ónións, mushróóms and a pinch óf salt tó the pan with the reserved drippings. Cóók óver medium-high heat until the vegetables begin tó brówn and the móisture evapórates.
  3. Add the garlic and red pepper flakes tó the pan and sauté until fragrant, abóut 30 secónds. Stir in the flóur and cóntinuing cóóking and stirring fór 1 móre minute. Add the wine, tómatóes, tómató paste, bay leaves, Parmesan rind, thyme, óreganó and red bell pepper.
  4. Remóve the skin fróm the chicken and discard. Add the skinless chicken pieces tó the pan, pressing them dówn intó the sauce só they are cóvered. Bring tó a bóil, cóver and reduce the heat tó lów. Simmer until the chicken is tender, abóut 40-45 minutes. Halfway thróugh cóóking, móve the chicken pieces aróund and/ór turn them óver tó ensure even cóóking.
  5. Remóve the bay leaves and Parmesan rind and discard. Check seasóning and add salt and pepper if needed. Garnish with fresh chópped parsley leaves. Serve óver hót cóóked spaghetti ór pólenta.

This article and recipe adapted from this site

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