Chicken Cacciatore

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. I’ve been making Chicken Cacciatore for more years than I care to admit, but this latest version is by far the best I’ve ever had.

INGREDIENTS

• 3 pounds bone-in, skin-on, chicken thighs (about 8)
• 1 tablespoons olive oil
• salt
• pepper
• 1 large onion, finely chopped
• 8 ounces sliced fresh mushrooms
• 3 cloves garlic, minced
• 1/2 teaspoon crushed red pepper flakes
• 2 tablespoons all-purpose flour
• 1 cup dry white wine
• 1 (14.5-ounce) can diced tomatoes, do not drain
• 2 tablespoons tomato paste
• 3 bay leaves
• 1 small Parmesan rind
• 1 tablespoon fresh thyme, or 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1 large red bell pepper, ribs and seeds removed, chopped

MANUAL

1. warmth a big Dutch oven or skillet over medium heat. upload the olive oil.  Season the bird pieces with salt and pepper. upload 1/2 the hen and cook dinner, pores and skin aspect down, till crisp and browned. flip the portions over and prepare dinner another five mins. eliminate to a plate and maintain browning in small batches till all chicken is browned. Reserve 1 tablespoon of the drippings inside the pan.
2. upload the onions, mushrooms and a pinch of salt to the pan with the reserved drippings. cook over medium-high heat until the greens start to brown and the moisture evaporates.
3. add the garlic and red pepper flakes to the pan and sauté until fragrant, about 30 seconds. Stir inside the flour and continuing cooking and stirring for 1 greater minute. add the wine, tomatoes, tomato paste, bay leaves, Parmesan rind, thyme, oregano and crimson bell pepper.
4. cast off the skin from the fowl and discard. upload the skinless hen pieces to the pan, urgent them down into the sauce so they're covered. deliver to a boil, cover and reduce the warmth to low. Simmer until the chicken is gentle, approximately 40-forty five minutes. halfway via cooking, circulate the chook pieces round and/or flip them over to make certain even cooking.
5. remove the bay leaves and Parmesan rind and discard. test seasoning and add salt and pepper if needed. Garnish with clean chopped parsley leaves. Serve over warm cooked spaghetti or polenta.

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