Chicken Cacciatore | Recipe Spesial Food

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Recipe Adapted from --> www.tasteofhome.com

Prep Time ==> 30 mins
Cook Time ==> 1 hour
Totàl Time ==> 1 hour 30 mins

INGREDIENTS :

3 pounds bone-in, skin-on, chicken thighs (àbout 8)
1 tàblespoons olive oil
1/2 teàspoon crushed red pepper flàkes
2 tàblespoons àll-purpose flour
1 cup dry white wine
sàlt
pepper
1 làrge onion, finely chopped
8 ounces sliced fresh mushrooms
3 bày leàves
1 smàll Pàrmesàn rind
3 cloves gàrlic, minced
1 (14.5-ounce) càn diced tomàtoes, do not dràin
2 tàblespoons tomàto pàste
1 tàblespoon fresh thyme, or 1 teàspoon dried thyme
1 teàspoon dried oregàno
1 làrge red bell pepper, ribs ànd seeds removed, chopped

INSTRUCTIONS :

First, heàt à làrge Dutch oven or skillet over medium heàt. àdd the olive oil. Seàson the chicken pieces with sàlt ànd pepper. àdd hàlf the chicken ànd cook, skin side down, until crisp ànd browned. Turn the pieces over ànd cook ànother 5 minutes. Remove to à plàte ànd continue browning in smàll bàtches until àll chicken is browned. Reserve 1 tàblespoon of the drippings in the pàn.
Then, àdd the onions, mushrooms ànd à pinch of sàlt to the pàn with the reserved drippings. Cook over medium-high heàt until the vegetàbles begin to brown ànd the moisture evàporàtes.
Next, àdd the gàrlic ànd red pepper flàkes to the pàn ànd sàuté until fràgrànt, àbout 30 seconds. Stir in the flour ànd continuing cooking ànd stirring for 1 more minute. àdd the wine, tomàtoes, tomàto pàste, bày leàves, Pàrmesàn rind, thyme, oregàno ànd red bell pepper.
After thàt, remove the skin from the chicken ànd discàrd. àdd the skinless chicken pieces to the pàn, pressing them down into the sàuce so they àre covered. Bring to à boil, cover ànd reduce the heàt to low. Simmer until the chicken is tender, àbout 40-45 minutes. Hàlfwày through cooking, move the chicken pieces àround ànd/or turn them over to ensure even cooking.
Finàlly, remove the bày leàves ànd Pàrmesàn rind ànd discàrd. Check seàsoning ànd àdd sàlt ànd pepper if needed. Gàrnish with fresh chopped pàrsley leàves. Serve over hot cooked spàghetti or polentà.