Chicken Cacciatore
By now, I think that everyone bas figured out that I love Italian food. There is something so comforting about slow-cooked food bursting with great flavor. This Chicken Cacciatore recipe definitely fits that bill. This recipe is really easy to make and is great with a side caesar salad, some garlic bread and a glass of wine. I hope that enjoy it as much as my family did!
Dry the chicken with paper towels. Season liberally with salt and pepper on both sides. Dredge the chicken thighs lightly in the flour and set aside. Heat the butter and oil in a Dutch oven over medium-high heat. In batches, saute the chicken in the fat, skin side down first, until nicely browned, about 3 to 5 minutes on each side. Turn with tongs or a spatula; you don't want to pierce the skin with a fork. If the fat is burning, turn the heat down to medium. When a batch is done, transfer it to a plate and continue to saute all the chicken in batches. Cover the browned chicken with aluminum foil to keep warm.
Add the onion, bell peppers and mushrooms to the pot and saute for 5 minutes until the onions are translucent and the mushrooms are browned. Next, add all of the garlic to the pot. Lower the heat and saute for 5 to 10 minutes, turning often, until evenly browned. Add the tomato paste and the wine, return to a boil, and scrape the brown bits from the bottom of the pan. Now, add the diced tomatoes, rosemary, thyme, salt and pepper to the Dutch oven and bring to a boil.
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Chicken Cacciatore
Prep Time: 20-30 minutes Cook Time: 1 hour, 15 minutes
Difficulty: Moderate Yields: 4 to 6 servings
Ingredients:
- 8 chicken thighs (skin on, bone in)
- 1/2 cup all-purpose flour
- Kosher salt and freshly ground black pepper, suited to taste
- 2 tablespoons extra virgin olive oil
- 2 tablespoons unsalted butter
- 1 large yellow onion, sliced halves
- 1 green bell peppers, seeded and sliced
- 1 package of whole white or baby bella mushrooms, stemmed and quartered
- 4 cloves garlic, minced
- 2 tablespoons tomato paste
- 1/2 cup dry white wine (I used Pinot Grigio)
- 1 can (28 ounce) San Marzano diced tomatoes (undrained)
- 1 teaspoon fresh rosemary
- 1 teaspoon fresh thyme
- 1 teaspoon Kosher Salt
- 1/2 teaspoon black pepper
- 1/4 cup Italian flat leaf parsley
- Freshly grated Parmesan Cheese, for sprinkling
Preparation Instructions:
Preheat the oven to 350˚.Dry the chicken with paper towels. Season liberally with salt and pepper on both sides. Dredge the chicken thighs lightly in the flour and set aside. Heat the butter and oil in a Dutch oven over medium-high heat. In batches, saute the chicken in the fat, skin side down first, until nicely browned, about 3 to 5 minutes on each side. Turn with tongs or a spatula; you don't want to pierce the skin with a fork. If the fat is burning, turn the heat down to medium. When a batch is done, transfer it to a plate and continue to saute all the chicken in batches. Cover the browned chicken with aluminum foil to keep warm.
Add the onion, bell peppers and mushrooms to the pot and saute for 5 minutes until the onions are translucent and the mushrooms are browned. Next, add all of the garlic to the pot. Lower the heat and saute for 5 to 10 minutes, turning often, until evenly browned. Add the tomato paste and the wine, return to a boil, and scrape the brown bits from the bottom of the pan. Now, add the diced tomatoes, rosemary, thyme, salt and pepper to the Dutch oven and bring to a boil.
Return the chicken to the pot with the juices. Cover and place the Dutch oven into a 350˚oven for about an hour, until all the chicken is done.
Remove the chicken to a platter and cover with aluminum foil to keep warm. Return the Dutch oven to the burner and bring to temperature over medium heat. Reduce the sauce with the vegetables about 3-5 minutes. Check seasoning for salt and pepper to taste. Serve the chicken and the reduced sauce and vegetables over either pasta, egg noodles or rice with chopped parsley and freshly grated Parmesan cheese. Buon Appetito!
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