Chicken Cacciatore

• 分量: 4 servings
• 調理時間: 20 minutes
• 総時間: 1 hour 5 minutes

材料

⅓ cup all purpose flour, (see Note)

6 bone-in, skin-on chicken thighs, fat trimmed

1½ teaspoons kosher salt

½ teaspoon freshly cracked black pepper

3 tablespoons extra-virgin olive oil, divided

1 red bell pepper, thinly sliced

2 shallots, cut into ½-inch slices

8 ounces cremini mushrooms, ends trimmed, sliced

6 cloves garlic, thinly sliced or roughly chopped

1 cup chicken stock

1 cup red wine, (we like Pinot Noir)

2 teaspoons Italian seasoning

1 (14-ounce) can crushed tomatoes

1 (6-ounce) can black olives, drained (optional)

¼ teaspoon red pepper flakes, (optional)

Minced fresh basil, (optional)

Grated Parmesan, (optional)

手順

Dredge the chicken

Add the flour to a shallow bowl. Pat the chicken dry. Season all over with the salt and pepper. Dip each chicken thigh into the flour, turning to coat.

Brown the chicken

Heat the oil in a Dutch oven or braiser over medium-high heat. Once the oil is glistening, add the chicken skin-sides down and cook, undisturbed, until the skin is browned, 5 minutes per side. Transfer to a plate.

Add the vegetables

Add the bell pepper, shallot, and mushrooms to the pan and cook, stirring, for 3 minutes, or until the shallots begin to soften. Stir in the garlic until fragrant, 1 minute more.

Add the chicken stock, wine, and Italian seasoning and stir to combine. Nestle in the chicken thighs and bring to a simmer. Reduce the heat to medium-low and cook until the liquid reduces by half, about 7 minutes.

Simmer

Stir in the crushed tomatoes and olives, if using, and simmer 20-25 minutes longer, or until the sauce has thickened and the internal temperature at the thickest part of the chicken thigh reaches 165°F on an instant-read thermometer.

Garnish and serve

Top with red pepper flakes, basil and Parmesan, if using.

栄養

• カロリー: 707
• 脂肪総量: 46 g
• 飽和脂肪: 13 g
• コレステロール: 166 mg
• ナトリウム: 502 mg
• 炭水化物総量: 29 g
• 食物繊維: 4 g
• 糖質総量: 6 g
• タンパク質: 35 g