Chicken cacciatore

• 분량: Serves 4

재료

Plain flour, for dredging

Salt and black pepper

8 chicken thighs, skin-on, bone-in

1 tbsp olive oil

1/2 an onion, chopped

1 yellow or green pepper, chopped

3 garlic cloves, crushed

1 x 400g tin of chopped tomatoes

1/2 tsp dried oregano

120mI white wine

200g mushrooms, quartered

To serve:

Pasta, crusty bread or baked potatoes

방향

1 Combine the flour, salt and pepper in a plastic bag. Add the chicken thighs and shake until coated in flour.

2 Heat the oil in a large pan (one with a lid) over a medium-high heat. Cook the thighs for 2-3 minutes per side until browned all over, working in batches if necessary to avoid overcrowding the pan. Transfer the chicken to a plate and set aside. Discard all but one tablespoon of fat from the pan.

3 Add the onion and pepper to the pan and cook for 4-5 minutes until slightly browned. Add the garlic and cook for one minute longer.

4 Return the chid<en to the pan and add the tomatoes, oregano and wine. Cover and simmer for 45 minutes over a medium-low heat.

5 Add the mushrooms and some salt and pepper to taste. Simmer for 15 more minutes.

6 Serve with pasta, crusty bread or baked potatoes.

노트

MAKE IT YOURS: White wine is traditional in Northern Italy, and red in the South. You can use either or, if you prefer, use chicken stock