Chicken Cacciatore
Serves: 6
Mckayla Mann
1 January 1970
Based on User reviews:
55
Spice
53
Sweetness
52
Sourness
40
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
2 large
Onion (sliced)1 pinch
Crushed Red Pepper Flakes4 cloves
Garlic (smashed and finely chopped)2 cups
White Wine (dry)Directions:
1
Coat a large, wide pot with oil and set over high heat
2
Sprinkle the chicken with salt and cook to brown, working in batches if needed
3
Remove the chicken to a plate and discard most of the excess fat in the pan
4
Reduce the heat to low and add 1 tablespoon oil, if needed, to coat the bottom of the pan
5
Add the onions and crushed red pepper, then season with salt, and cook to sweat the onions, 8 to 10 minutes
6
Add the garlic and sweat for 1 to 2 minutes
7
Add the red and yellow peppers, and cook until soft, 2 to 3 minutes
8
Add the mushrooms, season with salt and cook until soft
9
Add the white wine and cook to reduce by half
10
Return the chicken to the pan and add the tomatoes; taste for seasoning and adjust if needed
11
Add the bay leaves and thyme
12
Bring to a boil and reduce to a simmer
13
Partially cover the pot and simmer for 20 to 30 minutes
14
Check the sauce periodically and add water as needed; the level of liquid should be about even with the chicken
15
Remove the chicken from the pot and place on a pretty serving platter
16
Taste the sauce for seasoning, and adjust if needed
17
Skim the surface of the sauce if excessively greasy, and remove the thyme bundle and bay leaves
18
Spoon the sauce over the chicken to serve