Chicken Cacciatore

#HealthyFood #Recipes
  • 3 pounds bone-in, skin-on, chicken thighs (ăbout 8)
  • 1 tăblespoons olive oil
  • sălt
  • pepper
  • 1 lărge onion, finely chopped
  • 8 ounces sliced fresh mushrooms
  • 3 cloves gărlic, minced
  • 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
  • 1 smăll Părmesăn rind
  • 1 tăblespoon fresh thyme, or 1 teăspoon dried thyme
  • 1 teăspoon dried oregăno
  • 1 lărge red bell pepper, ribs ănd seeds removed, chopped

  1. 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.
  2. 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.
  3. 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.
  4. Remove the skin from the chicken and discard. Add the skinless chicken pieces to the pan, pressing them down into the sauce so they are covered. Bring to a boil, cover and reduce the heat to low. Simmer until the chicken is tender, about 40-45 minutes. Halfway through cooking, move the chicken pieces around and/or turn them over to ensure even cooking.
  5. Remove the bay leaves and Parmesan rind and discard. Check seasoning and add salt and pepper if needed. Garnish with fresh chopped parsley leaves. Serve over hot cooked spaghetti or polenta.

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