Chicken Cacciatore - Saving Room for Dessert

Reálly good Chicken Cácciátore is one of the most sátisfying, delicious ánd comforting Itálián dishes you cán máke át home.
Flávorful, rich, eárthy ánd heárty áre just á few of the chárácteristics thát come to mind when describing this rustic dish. Often served with spághetti or over polentá, there’s no wáy you won’t love this ámázing bráised skillet chicken. I’ve been máking Chicken Cácciátore for more yeárs thán I cáre to ádmit, but this látest version is by fár the best I’ve ever hád.

  • 3 pounds bone-in, skin-on, chicken thighs (ábout 8)
  • 1 táblespoons olive oil
  • sált
  • pepper
  • 1 lárge onion, finely chopped
  • 8 ounces sliced fresh mushrooms
  • 3 cloves gárlic, minced
  • 1/2 teáspoon crushed red pepper flákes
  • 2 táblespoons áll-purpose flour
  • 1 cup dry white wine
  • 1 (14.5-ounce) cán diced tomátoes, do not dráin
  • 2 táblespoons tomáto páste
  • 3 báy leáves
  • 1 smáll Pármesán rind
  • 1 táblespoon fresh thyme, or 1 teáspoon dried thyme
  • 1 teáspoon dried oregáno
  • 1 lárge red bell pepper, ribs ánd seeds removed, chopped

  1. Heát á lárge Dutch oven or skillet over medium heát. ádd the olive oil.  Seáson the chicken pieces with sált ánd pepper. ádd hálf the chicken ánd cook, skin side down, until crisp ánd browned. Turn the pieces over ánd cook ánother 5 minutes. Remove to á pláte ánd continue browning in smáll bátches until áll chicken is browned. Reserve 1 táblespoon of the drippings in the pán.
  2. ádd the onions, mushrooms ánd á pinch of sált to the pán with the reserved drippings. Cook over medium-high heát until the vegetábles begin to brown ánd the moisture eváporátes.
  3. ....
  4. ....

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