Sunday, October 5, 2014

chicke cacciatore....

This photo belongs to The {pioneer Woman

A very nice dinner on a fall Sunday.  For some reason the my prep time was not 10 minutes or even close to 10 minutes, but the dinner smells wonderful.  Looking forward to serving it over some delicious pasta around 6 tonight.

Prep: 10 mins Level: Easy
Cook: 1 hr 15 mins Serves: 6
Absolutely divine, family-friendly Italian dish. Serve it over any pasta; I use egg noodles
to boost the comfort food quotient a bit!
1 pound Pasta Or Egg Noodles
8 whole Chicken Thighs, Skin On (can Use Any Whole Piece Chicken)
Salt And Freshly Ground Black Pepper, To Taste
½ cups All-purpose Flour
4 Tablespoons Olive Oil
2 Tablespoons Butter
1 whole Medium Onion, Halved And Sliced
2 whole Red Bell Peppers, Cored And Sliced (not Too Thin)
2 whole Green Bell Peppers, Cored And Sliced (not Too Thin)
5 cloves Garlic, Diced
12 ounces, weight Mushrooms (white Or Crimini), Sliced
½ teaspoons Ground Thyme
¼ teaspoons Turmeric
½ teaspoons Kosher Salt
Red Pepper Flakes, Crushed, To Taste (optional)
¾ cups Dry White Wine
1 can (28 Ounce) Whole Or Diced Tomatoes (with Their Juice)
Chopped Flat Leaf Parsley
Parmesan Cheese, For Sprinkling
Preheat oven to 350 degrees (F).

Cook pasta according to package directions. Do not overcook! Drain and set aside.

Salt and pepper both sides of the pieces of chicken. Dredge chicken in flour. Heat olive

oil and butter in a heavy skillet or Dutch oven on the stovetop over medium-high heat.

Place chicken skin down in pan, four pieces at a time. Brown chicken on both sides,

then remove to a clean plate. Repeat with remaining chicken. Pour off half the fat in the

pan and discard.

Add sliced onions and peppers, as well as the garlic. Stir around for 1 minute. Add

mushrooms and stir around for 1 minute. Add thyme, turmeric, and salt. (And crushed

red pepper flakes if you like things a little spicy.) Add extra black pepper to taste. Stir,

then pour in wine. Allow to bubble.

Pour in canned tomatoes and stir to combine. Add chicken back into the pan, skin side

up, without totally submerging the chicken. Place lid on the pot and put it into the oven

for 45 minutes. Remove lid and increase heat to 375 degrees. Cook for an additional 15


Remove pan from the oven. Remove chicken from the pot and place it on a plate.

Remove vegetables from pot and place them on a plate. Return pot to burner and turn

heat to medium high. Cook and reduce sauce for a couple of minutes.

Pour cooked, drained noodles on a large platter or in a big serving bowl. Add vegetables
all over the top, then place chicken pieces on top of the vegetables. Spoon juices from
the pot over the chicken and pasta (amount to taste.)
Before serving, sprinkle on chopped fresh parsley and grated Parmesan.


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