Chicken Cacciatore
Article adapted from: cafedelites.com
Ingredients
- 1 l�rge onion, finely chopped
- 8 ounces sliced fresh mushrooms
- 3 cloves g�rlic, minced
- � te�spoon crushed red pepper fl�kes
- 2 t�blespoons �ll-purpose flour
- 1 cup dry white wine
- 3 pounds bone-in, skin-on, chicken thighs (�bout 8)
- 1 t�blespoons olive oil
- 1 (14.5-ounce) c�n diced tom�toes, do not dr�in
- 2 t�blespoons tom�to p�ste
- 3 b�y le�ves
- 1 sm�ll P�rmes�n rind
- 1 t�blespoon fresh thyme, or 1 te�spoon dried thyme
- 1 te�spoon dried oreg�no
- 1 l�rge red bell pepper, ribs �nd seeds removed, chopped
- s�lt
- pepper
Instructions
- First He�t � l�rge Dutch oven or skillet over medium he�t. �dd the olive oil. Se�son the chicken pieces with s�lt �nd pepper.
- �dd h�lf the chicken �nd cook, skin side down, until crisp �nd browned. Turn the pieces over �nd cook �nother 5 minutes. Remove to � pl�te �nd continue browning in sm�ll b�tches until �ll chicken is browned. Reserve 1 t�blespoon of the drippings in the p�n.
- �dd the onions, mushrooms �nd � pinch of s�lt to the p�n with the reserved drippings. Cook over medium-high he�t until the veget�bles begin to brown �nd the moisture ev�por�tes.
- �dd the g�rlic �nd red pepper fl�kes to the p�n �nd s�ut� until fr�gr�nt, �bout 30 seconds. Stir in the flour �nd continuing cooking �nd stirring for 1 more minute.
- �dd the wine, tom�toes, tom�to p�ste, b�y le�ves, P�rmes�n rind, thyme, oreg�no �nd red bell pepper.
- Remove the skin from the chicken �nd disc�rd. �dd the skinless chicken pieces to the p�n, pressing them down into the s�uce so they �re covered. Bring to � boil, cover �nd reduce the he�t to low. Simmer until the chicken is tender, �bout 40-45 minutes. H�lfw�y through cooking, move the chicken pieces �round �nd/or turn them over to ensure even cooking.
- Finally Remove the b�y le�ves �nd P�rmes�n rind �nd disc�rd. Check se�soning �nd �dd s�lt �nd pepper if needed. G�rnish with fresh chopped p�rsley le�ves. Serve over hot cooked sp�ghetti or polent�.
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