Chicken with Cacciatore Sauce

Chicken with Cacciatore Sauce

A few nice Chicken Recipe images I found:

Chicken with Cacciatore Sauce
Chicken Recipe

Image by Tarra Diddle
This is so damn good, you should really just make it right now.

8 Skin-on bone-in chicken thighs
Kosher salt and freshly ground pepper
3 slices bacon (I used three slices of Coppa)
1/4 medium onion
4 oz cremini mushrooms
1 tsp fresh rosemary leaves
1 tbsp extra-virgin olive oil
1 28-oz can whole San Marzano tomatoes
1/4 c dry red wine
1/3 c pitted kalamata olives, plus 1 tbsp brine from the jar

Position a rack in the upper third of the oven and preheat to 475º. Pat the chicken dry and season with salt and pepper. Place skin-side up in a shallow baking pan and roast until skin is golden brown and chicken is cooked through, about 35 min.

Meanwhile, pulse the bacon, onion, mushrooms and rosemary in a food processor until finely chopped. ( I used a Slap Chop ™… too lazy to get the food processor.) Heat the olive oil in a large skillet over medium-high heat. Add the vegetable mixture and 1/4 tsp salt. Cover and cook, stirring occasionally until softened, about 8 minutes.

Puree the tomatoes in the food processor. Add the wine to the skillet and boil, uncovered until almost completely reduced, 2 to 3 minutes. Add the pureed tomatoes and return to a boil. Reduce the heat, partially cover and simmer, stirring occasionally until slightly thickened, about 20 minutes. Stir in the olives and brine and season with salt and pepper.

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