Chicken Cacciatore
Ingredients
- 3 p�unds b�ne-in, skin-�n, chicken thighs (ab�ut 8)
- 1 tablesp��ns �live �il
- salt
- pepper
- 1 large �ni�n, finely ch�pped
- 8 �unces sliced fresh mushr��ms
- 3 cl�ves garlic, minced
- 1/2 teasp��n crushed red pepper flakes
- 2 tablesp��ns all-purp�se fl�ur
- 1 cup dry white wine
- 1 (14.5-�unce) can diced t�mat�es, d� n�t drain
- 2 tablesp��ns t�mat� paste
- 3 bay leaves
- 1 small Parmesan rind
- 1 tablesp��n fresh thyme, �r 1 teasp��n dried thyme
- 1 teasp��n dried �regan�
- 1 large red bell pepper, ribs and seeds rem�ved, ch�pped
Instructi�ns
- Heat a large Dutch �ven �r skillet �ver medium heat. Add the �live �il. Seas�n the chicken pieces with salt and pepper. Add half the chicken and c��k, skin side d�wn, until crisp and br�wned. Turn the pieces �ver and c��k an�ther 5 minutes. Rem�ve t� a plate and c�ntinue br�wning in small batches until all chicken is br�wned. Reserve 1 tablesp��n �f the drippings in the pan.
- Add the �ni�ns, mushr��ms and a pinch �f salt t� the pan with the reserved drippings. C��k �ver medium-high heat until the vegetables begin t� br�wn and the m�isture evap�rates.
- Add the garlic and red pepper flakes t� the pan and saut� until fragrant, ab�ut 30 sec�nds. Stir in the fl�ur and c�ntinuing c��king and stirring f�r 1 m�re minute. Add the wine, t�mat�es, t�mat� paste, bay leaves, Parmesan rind, thyme, �regan� and red bell pepper.
- Rem�ve the skin fr�m the chicken and discard. Add the skinless chicken pieces t� the pan, pressing them d�wn int� the sauce s� they are c�vered. Bring t� a b�il, c�ver and reduce the heat t� l�w. Simmer until the chicken is tender, ab�ut 40-45 minutes. Halfway thr�ugh c��king, m�ve the chicken pieces ar�und and/�r turn them �ver t� ensure even c��king.
- Rem�ve the bay leaves and Parmesan rind and discard. Check seas�ning and add salt and pepper if needed. Garnish with fresh ch�pped parsley leaves. Serve �ver h�t c��ked spaghetti �r p�lenta.