Wednesday, December 9, 2015

Chicken Cacciatore from PW's Dinnertime cookbook

Everything I have made so far from this cookbook has been scrumptious.  This was no exception -- excellent. 

8 skin-on chicken thighs (I used boneless, skinless chicken thighs instead.)
½ teaspoon kosher salt, more to taste
½ teaspoon black pepper, more to taste 
½ cup all-purpose flour 
¼ cup olive oil 
2 tablespoons butter 
1 medium onion, halved and sliced 
2 red bell peppers, seeded and thinly sliced 
2 green bell peppers, seeded and thinly sliced 
5 garlic cloves, minced 
12 ounces white button or cremini mushrooms, sliced (I used sliced Baby Bella mushrooms.)
½ teaspoon ground thyme 
¼ teaspoon ground turmeric 
½ teaspoon red pepper flakes 
1 cup dry white wine or low-sodium chicken broth 
1 28-ounce can diced tomatoes 
1 pound wide egg noodles 
Minced parsley, for sprinkling 
Grated Parmesan cheese, for sprinkling

(I was convinced that 4 bell peppers and and onion were too many but it cooked down to just right.)

1. Preheat the oven to 350 ° F.

2. Sprinkle both sides of the chicken with salt and black pepper to taste and dredge it in the flour. 

3. Heat the olive oil and butter in a heavy pot (with a lid) over medium-high heat. Working in 
batches, place the chicken skin side down in the pot. Brown the chicken on both sides, about 2 minutes total, and remove it to a clean plate. Repeat with the remaining chicken. Pour off half the fat from the pot and discard.

4. Add the onion, bell peppers, garlic, mushrooms, thyme, turmeric, red pepper flakes, and salt and black pepper to taste. 

5. Stir and cook the mixture for a few minutes, until the veggies start to soften and turn golden. (The 
turmeric will also add some gorgeous golden color.) 

6. Pour in the wine (or broth) . . . 

7. Then stir and let the liquid bubble up and reduce for a couple of minutes. 

8. Pour in the tomatoes, juice and all . . . 

9. Then return the chicken to the pan skin side up, slightly submerging it in the liquid and spooning some of the veggies on top. Place the lid on the pot, put the pot in the oven, and braise the chicken for 45 minutes. 

Meanwhile, bring a pot of water to a boil and cook the noodles to al dente, then drain.

10. Remove the lid and increase the oven temperature to 375 ° F. Braise for 15 to 20 minutes more.

Serve over noodles.  

This makes great leftovers too.  

1 comment:

Rambling Woods said...

Glad it worked out... That did sound like a lot of peppers