· So I decided the other day that I would make a dish that has been haunting me for some time now, Chicken Cacciatore. It came out pretty good so I then decided I would share my results.
· 2 packages of bon-in chicken thighs (8 total thighs)
· Kosher salt
· Pepper to taste
· Crushed red pepper
· 1 large onion (sliced)
· 4 garlic cloves, smashed and finely chopped
· 1 red pepper, seeded and cut into 1/2-inch dice
· 1 yellow pepper, seeded and cut into 1/2-inch dice
· 1 package of white button mushrooms cleaned and sliced
· 1 6oz can of tomato paste
· 2 (28-ounce) cans Italian plum tomatoes, passed through the food mill or pureed
· 1 thyme bundle
· 2 bay leaves
Coat a large, wide pot with olive oil and put over high heat. Season the chicken with salt. To taste, and brown in the hot oil, working in batches, if needed. Once all the chicken is brown, remove it to a plate and discard most of the excess fat.
If needed to coat the bottom of the pan, add a tablespoon of olive oil. Add onions and crushed red pepper, season with salt, to taste, and sweat over low heat for 8 to 10 minutes. Add the garlic and sweat for 1 to 2 minutes. Add the peppers and cook until they are soft, about 2 to 3 minutes. Add the mushrooms, season with salt, to taste, and cook until they are soft. Add the white wine and reduce by half.
Return the chicken to the pan and add the tomatoes; taste for seasoning. Add the thyme bundle and the bay leaves. Bring the liquid to a boil, and then reduce the heat to a simmer. Partially cover the pot and simmer for 20 to 30 minutes. Check the level of the sauce periodically during the cooking process and replenish it with water as needed; the level of liquid should be about even with the chicken.
Remove the chicken from the pot and arrange it on a pretty serving platter. Taste the sauce for seasoning and adjust if needed. Skim the surface of the sauce if excessively greasy. Spoon the sauce over the chicken and serve. I also serve this with pasta
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