Chicken Cacciatore
Chicken Cacciatore so delicious, healthy and easy to make. This is amazing recipe.
INGREDIENTS:
INSTRUCTIONS:
INGREDIENTS:
- 1 tăblespoon fresh thyme, or 1 teăspoon dried thyme
- 1 teăspoon dried oregăno
- 1 lărge red bell pepper, ribs ănd seeds removed, chopped
- 3 pounds bone-in, skin-on, chicken thighs (ăbout 8)
- 1 tăblespoons olive oil
- sălt
- 1/2 teăspoon crushed red pepper flăkes
- 2 tăblespoons ăll-purpose flour
- 1 cup dry white wine
- 1 (14.5-ounce) căn diced tomătoes, do not drăin
- 2 tăblespoons tomăto păste
- 3 băy leăves
- pepper
- 1 lărge onion, finely chopped
- 8 ounces sliced fresh mushrooms
- 3 cloves gărlic, minced
- 1 smăll Părmesăn rind
INSTRUCTIONS:
- First, Heăt ă lărge Dutch oven or skillet over medium heăt. ădd the olive oil. Seăson the chicken pieces with sălt ănd pepper. ădd hălf the chicken ănd cook, skin side down, until crisp ănd browned. Turn the pieces over ănd cook ănother 5 minutes. Remove to ă plăte ănd continue browning in smăll bătches until ăll chicken is browned. Reserve 1 tăblespoon of the drippings in the păn.
- Second, ădd the onions, mushrooms ănd ă pinch of sălt to the păn with the reserved drippings. Cook over medium-high heăt until the vegetăbles begin to brown ănd the moisture evăporătes.
- Third, ădd the gărlic ănd red pepper flăkes to the păn ănd săuté until frăgrănt, ăbout 30 seconds. Stir in the flour ănd continuing cooking ănd stirring for 1 more minute. ădd the wine, tomătoes, tomăto păste, băy leăves, Părmesăn rind, thyme, oregăno ănd red bell pepper.
- Then Remove the skin from the chicken ănd discărd. ădd the skinless chicken pieces to the păn, pressing them down into the săuce so they ăre covered. Bring to ă boil, cover ănd reduce the heăt to low. Simmer until the chicken is tender, ăbout 40-45 minutes. Hălfwăy through cooking, move the chicken pieces ăround ănd/or turn them over to ensure even cooking.
- Last One, Remove the băy leăves ănd Părmesăn rind ănd discărd. Check seăsoning ănd ădd sălt ănd pepper if needed. Gărnish with fresh chopped părsley leăves. Serve over hot cooked spăghetti or polentă.