Even though it’s now officially winter, this would taste good any season, although especially comforting during the colder months! The original recipe calls for an optional piece of parmesan cheese rind to be added for the simmering portion of the recipe, but I left that out. Didn’t seem to miss it at all. Yum. I think next time, I will use chicken breasts.
Autumn chicken cacciatore (from Cooks Illustrated)
8 bone-in chicken thighs, trimmed of excess fat
1 teaspoon olive oil
1 medium onion, chopped
6 ounces portobello mushroom caps, wiped clean and cut into 3/4″ cubes
4 medium cloves garlic, minced
1 1/2 tablespoons flour
1 1/2 cups dry red wine
1/2 cup chicken stock
1 can (14 1/2 ounce) diced tomatoes, drained
2 teaspoons minced fresh thyme leaves
2 teaspoons minced fresh sage leaves
Season chicken with salt and pepper. Heat oil in Dutch oven over medium high heat. Brown chicken thighs til crispy brown, 4 at a time, then transfer to a plate. Set aside.
Drain off all but 1 tablespoon fat from pot. Add onion, mushrooms, and 1/2 teaspoon salt; saute over medium high heat, stirring occasionally, until moisture evaporates and vegetables begin to brown, 6 – 8 minutes. Add garlic to pot and saute til fragrant. Stir in flour and cook, stirring constantly, about 1 minute. Add wine, scraping pot bottom with wooden spoon to loosen brown bits. Stir in stock, tomatoes, thyme, 1/2 teaspoon salt, and pepper to taste. Submerge chicken pieces in liquid and bring to boil; cover, reduce heat to low, and simmer until chicken is tender and cooked through, about 45 minutes, turning chicken pieces with tongs halfway through cooking. Stir in sage, adjust seasoning with salt and pepper, and serve. Makes 8 servings.