Chicken Cacciatore
Delicious, rich, earthy and hearty are just a few of the characteristics that come to mind when describing this country dish. Often served with spaghetti or on top of polenta, you will not love this amazing braised chicken. i have been making chicken cacciatora for years than i might wish to admit, but this latest version is that the best I even have ever had.
Ingredients
3 pounds bone-in, skin-on, chicken thighs (about 8)
1 tablespoons vegetable oil
salt
pepper
1 large chopped onion
8 ounces sliced fresh mushrooms
3 cloves garlic, minced
½ teaspoon crushed red pepper flakes
2 tablespoons all-purpose flour
1 cup dry wine
1 (14.5-ounce) can diced tomatoes, don't drain
2 tablespoons ingredient
3 bay leaves
1 small Parmesan rind
1 tablespoon fresh thyme, or 1 teaspoon dried thyme
1 teaspoon dried oregano
1 large red chili, chopped ribs and seeds, chopped
Instructions
1.Heat an outsized Dutch oven or skillet over medium heat. Add the vegetable oil . Season the chicken pieces with salt and pepper. Add half the chicken and cook, skin side down, until crispy and golden. turn the cut sides and cook for another 5 minutes. Transfer to a plate and continue to brown in small amounts until all the chicken is golden brown. Reserve 1 tablespoon of the drippings within the pan.
2.Add the onions, mushrooms and a pinch of salt to the pan with the reserved drippings. Cook over medium-high heat until the vegetables begin to brown and therefore the moisture evaporates.
3.Add the garlic and red pepper flakes to the pan and sauté until fragrant, about 30 seconds. Stir within the flour and continuing cooking and stirring for 1 more minute. Add the wine, tomatoes, ingredient , bay leaves, Parmesan rind, thyme, oregano and red bell pepper.
4.Remove the skin from the chicken and discard. Add the skinless chicken pieces to the pan, pressing them down into the sauce in order that they are covered. bring back a boil, cover and reduce the warmth to low. Boil until the chicken is tender, about 40 to 45 minutes. Halfway through cooking, move the chicken pieces around and/or turn them over to make sure even cooking.
5.Remove the bay leaves and Parmesan rind and discard. . Garnish with fresh chopped parsley leaves. Serve over hot cooked spaghetti or polenta.
