I'd never made chicken cacciatore before, but somehow it was just calling to me to try.
I had people coming for dinner, so why not?
I love a good red sauce with veggies and meat, so chicken and mushrooms seemed like the thing to do. I love an easy, hearty dinner that pleases a crowd. Here's the one.
I used huge sliced portabello mushrooms which were a very meaty choice, and I later considered you could even make a vegetarian cacciatore with more veggies if you used all portabellos instead of chicken. Just an idea.
My photo isn't too great above, but I had a dining room full of people, and a glass of wine in my hand when I took this. I think that shadow is my big head.
Salute!
(I show whole tomatoes and a larger can of tomato sauce,
but do use crushed tomatoes and a smaller can of sauce or you may have too much sauce.)
Serves 6
Ingredients
12 chicken thighs,bone-in with skin on
16 oz. sliced
mushrooms, crimini or button
1 onion, sliced
1 yellow bell pepper, sliced
1 red bell pepper, sliced
2 small carrots,
peeled and sliced
5 garlic cloves, crushed and minced
1 cup red or white wine
1 14 oz canned tomato sauce
1 28 oz. can
crushed tomatoes
1 cup cherry tomatoes
1 Tbsp pesto, or 1 tsp dried basil
1 tsp oregano
1/2 cup pitted kalamata olives
Fresh Italian parsley
1 tsp oregano
1/2 cup pitted kalamata olives
Fresh Italian parsley
Olive oil
Salt and pepper
Heat a heavy cast
iron skillet, drizzled with olive oil.
Place chicken skin
side down and do not move it until it reaches a deep golden brown and it's easy
to turn, brown other side for a few minutes. Remove chicken and set aside.
Add mushrooms, onions, bell pepper, carrots, garlic, salt and pepper to taste, saute for 5 minutes until they start to soften. Add to the crockpot.
Add wine and crushed tomatoes and tomato sauce.
Toss in 1 teaspoon
of salt, pepper and pesto or dried basil.
Place the chicken on top and add any of the juices.
Cover and cook for 4-5 on High, or 8 hours on low.
Garnish with fresh
parsley.
Serve with pasta, polenta or warm crusty bread.
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