Chicken Cacciatore

Surrender to this rustic Chicken Cacciatore, featuring tender, seasoned chicken thighs gently browned and juicy. This classic Italian dish[Italians would disagree - it's not Italian, like fettuccine alfredo - sorry Italy] is simmered in a rich tomato mushroom sauce, infused with finely chopped onion, carrot, and celery. Aromatic garlic, Italian parsley, fresh rosemary, and a hint of red pepper flakes add depth and warmth. A blend of dried and fresh mushrooms brings an earthy richness, while a splash of red wine enhances the flavors. It may be an adaptation of hunter stew, but it's still perfectly balanced and hearty, this stew is a comforting delight for any occasion.

Ingredients

2 tablespoons olive oil

Salt and pepper

6 to 8 skinless chicken thighs, boneless is fine

1 small onion, finely chopped

1 small carrot, finely chopped

3 stalks celery, finely chopped

2 large cloves garlic, minced

2 tablespoons Italian parsley, minced

1 & 1/2 level teaspoons minced fresh rosemary, or ½ teaspoon dried, minced

¼ teaspoon red pepper flakes

28g/1oz dried mushrooms

226g/8oz pound mushrooms, trimmed and sliced

125ml/1/2 cup red wine

28-ounce can chopped tomatoes in juice

(click on image to enlarge)

Method

Step 1: Mushroom Makeover:   First, treat your dried mushrooms to a luxurious hot bath—2 cups of boiling water, please! Let them soak for 15 to 30 minutes until they’re all plumped up and happy. Then, strain out the soaking liquid through a cheesecloth or paper towel (classy, right?) and rinse those mushrooms under running water. Squeeze out the extra water, chop them into bits, and don’t forget to save a cup of that soaking liquid—it’s the secret ingredient!

Step 2: Chicken Glow-Up:  Now, grab a big, sturdy skillet or Dutch oven and heat 1 tablespoon of olive oil on medium-high. Season your chicken with salt and pepper, then let them sizzle and brown - about 5 minutes per side should do it. Once done, let them rest in a bowl. Any leftover fat in the pan should be discarded.

Step 3: Veggie Party Time:   Lower the heat to medium and add the rest of your olive oil. Toss in the onion, carrot, and celery (with a pinch of salt) and let them saute for about 5 minutes. Now, time to bring the party: add garlic, parsley, rosemary, and a sprinkle of red pepper flakes for a little kick. Cover the pan and let these flavors simmer on low heat for another 5 minutes until everything’s soft and aromatic.

Next up, invite the mushrooms—both fresh and dried—back to the pan. Turn up the heat and stir them around until they’re tender - about 5 minutes. Now, it's time to pour in the wine and bring to a simmer, stirring all the time until it reduces by half.

What, you thought you were the only one who could make wine disappear?

Then, add the tomatoes, season to taste, and cook until the mixture cooks down a little bit and smells like pure magic - about 5 - 10 minutes. Finally, stir in that special mushroom soaking liquid you saved earlier.

Step 4: Chicken Reunion:    It’s time for the chicken to join the delicious tomato mushroom sauce. Nestle those pieces back into the pan, making sure they’re cozied up in the sauce. Cover and let it all simmer together for 30 minutes on medium heat, so the flavors can get to know each other.

Taste, adjust the seasoning if needed, and serve this wonder with pasta or rice. Boom—dinner’s ready to impress!

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