Chicken Cacciatore with Portobellos and Sage

Chicken Cacciatore with Portobellos and Sage
Chicken Cacciatore with Portobellos and Sage

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Ingredients

  • 8

    bone in chicken thighs (about 3 pounds)

  • 1

    teaspoon olive oil

  • 1

    medium onion, chopped

  • 6

    ounces portobello mushrooms caps (about 3 medium), wiped clean and cut into 3/4 inch cubes

  • 4

    medium cloves garlic, minced

  • 1 1/2

    tablespoons unbleached all-purpose flour

  • 1 1/2

    cups dry red wine

  • 1/2

    cup chicken stock or low-sodium canned chicken broth

  • 1

    can (14 1/2 ounces) diced tomatoes, drained

  • 2

    teaspoons minced fresh thyme leaves

  • 1

    piece parmesan cheese rind (2 inches, about 1 ounce)

  • 2

    teaspoons minced fresh sage leaves

Directions

1. Season chicken with salt and pepper. Heat oil in dutch oven over medium heat until shimmering but not smoking, aboiut 2 minutes. Add four chicken thighs, skin side down, and cook, not moving them until skin is crisp and well-browned, about 5 minutes, using tongs, flip chicken and brown on second side, about 5 minutes longer. Transfer browned chicken to large plate; brown remaining chicken thighs, transfer to plate and set aside. 2. Drain all put 1 tablespoon fat from pot. Add onion, mushrooms and 1/2 teaspoon salt; saute over medium-high heat, stirring occassionally, until moisture evaporates and vegetables begin to brown, 6 to 8 minutes. Meanwhile, remove and discard skin browned from chicken thighs. Add garlic to pot and saute until fragrant, about 30 seconds. 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, cheese rind, 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. Discard cheese rind, stir in sage, adjust seasonings with salt and pepper, and serve.

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