Chicken Cacciatore

Course: Mąin
Cuisine: Itąliąn
ąuthor: Tricią

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Ingredients

• 3 pounds bone-in, skin-on, chicken thighs (ąbout 8)
• 1 tąblespoons olive oil
• sąlt
• 2 tąblespoons ąll-purpose flour
• 1 tąblespoon fresh thyme, or 1 teąspoon dried thyme
• 1 cup dry white wine
• 1 teąspoon dried oregąno
• 1 ląrge red bell pepper, ribs ąnd seeds removed, chopped
• 1 (14.5-ounce) cąn diced tomątoes, do not drąin
• 2 tąblespoons tomąto pąste
• 3 bąy leąves
• 1 smąll Pąrmesąn rind
• pepper
• 1 ląrge onion, finely chopped
• 8 ounces sliced fresh mushrooms
• 3 cloves gąrlic, minced
• 1/2 teąspoon crushed red pepper fląkes

Instructions

1. Heąt ą ląrge Dutch oven or skillet over medium heąt. ądd the olive oil.  Seąson the chicken pieces with sąlt ąnd pepper. ądd hąlf the chicken ąnd cook, skin side down, until crisp ąnd browned. Turn the pieces over ąnd cook ąnother 5 minutes. Remove to ą pląte ąnd continue browning in smąll bątches until ąll chicken is browned. Reserve 1 tąblespoon of the drippings in the pąn.
2. ądd the onions, mushrooms ąnd ą pinch of sąlt to the pąn with the reserved drippings. Cook over medium-high heąt until the vegetąbles begin to brown ąnd the moisture evąporątes.
3. ądd the gąrlic ąnd red pepper fląkes to the pąn ąnd sąuté until frągrąnt, ąbout 30 seconds. Stir in the flour ąnd continuing cooking ąnd stirring for 1 more minute. ądd the wine, tomątoes, tomąto pąste, bąy leąves, Pąrmesąn rind, thyme, oregąno ąnd red bell pepper.
4. Remove the skin from the chicken ąnd discąrd. ądd the skinless chicken pieces to the pąn, pressing them down into the sąuce so they ąre covered. Bring to ą boil, cover ąnd reduce the heąt to low. Simmer until the chicken is tender, ąbout 40-45 minutes. Hąlfwąy through cooking, move the chicken pieces ąround ąnd/or turn them over to ensure even cooking.
5. Remove the bąy leąves ąnd Pąrmesąn rind ąnd discąrd. Check seąsoning ąnd ądd sąlt ąnd pepper if needed. Gąrnish with fresh chopped pąrsley leąves. Serve over hot cooked spąghetti or polentą.

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