CHICKEN CACCIATORE (Page 2 ) | February 13, 2024

Annonce:

Place a large skillet on the stove and turn the heat to medium. Add olive oil and allow it to become hot.
Sprinkle salt and pepper over the chicken thighs, then toss to coat.
Add 1/2 of the chicken thighs into the hot skillet, then sear each side for about 5 minutes or until they turn brown. Move them to a clean plate. Repeat the process with the rest of the chicken thighs.
Remove most of the accumulated fat from the skillet and leave about 1 tbsp of it.
Stir in the onions and mushrooms, then sauté for a few minutes until soft. Season with a bit of salt. Stir in the garlic and sauté for about a minute or until aromatic.
Whisk in the flour and cook for a minute to remove the raw taste.
Add the Parmesan rind, wine, bay leaves, tomato paste, oregano, tomatoes, bell pepper, and thyme. Stir everything until well incorporated. Make sure to scrape the bottom of the skillet to get the browned bits.
Bring the chicken thighs back into the skillet, then coat with the sauce.
Turn the heat down to low and simmer for 45 minutes. Discard the Parmesan rind and bay leaves.
Remove from the heat and sprinkle freshly chopped parsley on top to garnish. Dish out!
Serve and enjoy!