Chicken Cacciatore

           Chicken Cacciatore

It is a delicious meal and a classic comfort food. Usually involves chicken cacciatore chicken pieces brown in a pan with vegetables onions, peppers, mushrooms, tomatoes. Followed by a little wine and spices - all baked together in the oven long

 Ingredients

 
1     Lb              Pasta or egg noodles
8     Pieces      Chicken thighs – with skin (Any chicken pieces can be used – 

                         recommend that you cut breast halves in half again)
½     Tsp           Salt
¼     Tsp           Black pepper
½     Cup        All-purpose flour
4      Tblsp       Olive oil
2      Tblsp       Butter
1       Medium  Onion, halved and sliced
1       Whole      Red bell peppers, seeded, stemmed and chopped
1       Whole       Green bell peppers, seeded, stemmed, and chopped
5      Cloves       Garlic, minced
12     Ounces     Mushrooms (Button or Crimini), sliced
½      Tsp            Ground thyme
¼      Tsp          Turmeric
½      Tsp          Kosher salt
                          Red pepper flakes, crushed – to taste (optional)
¾       Cup        Dry white wine
1        Can (28 oz)  Whole or diced tomatoes – including juice (crushed)
½       Bunch       Fresh parsley, chopped
          Parmesan cheese for topping

Procedure

 
- Preheat oven to 350 degrees (F).
- Wash chicken and pat dry
- Heat olive oil and butter over medium-high heat in an oven-ready heavy skillet or pan (a Dutch oven is perfect).
- Mix salt, pepper and flour together in plastic bag and coat chicken.
- Place chicken skin-side down in hot oil and brown on all sides – approximately 2-3 minutes on each side. (Chicken may have to be browned in
two batches) Add additional oil and butter, if necessary.
- As pieces are browned, remove from frying pan and place on warm clean plate.
- Pour off half the fat in the pan and discard.
- Add sliced onions, chopped peppers, and minced garlic to the hot oil – cook until vegetables are soft, but not browned.
- Add sliced mushrooms, stir and cook for another minute.
- Add all spices - including the red pepper flakes if you like it spicy.
- Stir well - until everything is thoroughly mixed.
- Pour in the wine and cook until mixture bubbles, then add crushed canned tomatoes – including the juice.
- Bring to a boil – then, reduce heat and place chicken pieces back into the pan (skin side up). Do NOT submerge the chicken.
- Cover the pan with tight-fitting lid or heavy foil and bake for 45 minutes at 350 Degrees F.
- Remove cover and increase oven temperature to 375 Degrees F and cook for 15 minutes – or until chicken is tender and skin is golden brown.
- During the final 20 minutes of baking - cook pasta according to package directions. Do not overcook! Drain and set aside.
- Remove chicken and vegetables from the pot and place them in separate warm bowls. Cover each with foil to keep warm.
- Return pan with cooking juices to stove top and cook on medium-high heat to reduce the sauce – approximately 2 – 3 minutes.
- Pour cooked, drained noodles on a large platter or in a big serving bowl.
- Spread vegetables on top of the noodles and place chicken on top of the vegetables.
- Pour reduced sauce over the top of the chicken.
- Sprinkle with chopped fresh parsley and grated parmesan.
- Serve immediately.

Servings: 6
Preparation Time: 10 minutes