Chicken Caccatore

By catfish

a combination of the best of many recipes

Ingredients

• Chicken Cacciatore
• Ingredients
• 1/2 'ounce Dry porcini mushrooms.
• 8 chicken thighs with bone. Remove skin or buy skinless
• 2 teaspoons salt, plus more to taste
• 1 teaspoon freshly ground black pepper, plus more to taste
• 3 tablespoons olive oil
• 1 onion, chopped
• 1 small carrot chopped
• 1 celery chopped
• 3 garlic cloves, finely chopped
• 2 generous tablespoon fresh parsley
• 1/2 teaspoon rosemary
• 1/2 tsp red pepper flakes. (To your taste)
• 2 large red bell pepper, cut in strips
• Fresh porcini mushrooms. 6 to 8
• Fresh white mushrooms 6 to 8
• 1/2 cup red wine. (Full bodied like Cabernet or Syrah blend)
• 1 (28-ounce) can fire roasted diced tomatoes
• 2 tablespoons of tomato paste
• Penne

Details

Servings 4

Preparation

Step 1

1. Place the dried mushrooms in a bowl or heat-proof glass measuring cup and pour on 2 cups boiling water. Let sit 15 to 30 minutes, until mushrooms are softened. Drain through a strainer lined with cheesecloth or a paper towel and set over a bowl. Rinse the mushrooms in several changes of water, squeeze out excess water and chop coarsely. Set aside. Measure out 1 cup of the soaking liquid and set aside.
2. Heat 1 tablespoon of the olive oil over medium-high heat in a large, heavy nonstick skillet. Season the chicken with salt and pepper and brown, in batches, for 5 minutes on each side. Transfer the chicken pieces to a bowl as they are done. Pour the fat off from the pan and discard.
3. Turn the heat down to medium, add the remaining oil and the onion, carrot and celery, as well as a pinch of salt. Cook, stirring, until the vegetables begin to soften, about 5 minutes. Add the garlic, parsley, rosemary, red pepper flakes and salt to taste. Cover, turn the heat to low and cook, stirring often, for 5 minutes, until the mixture is soft and aromatic. Stir in the fresh and dried mushrooms, and the red pepper strips and turn the heat back up to medium, and cook, stirring, until the peppers and mushrooms are just tender, about 5 . Stir in the wine and bring to a boil. Cook, stirring, for a few minutes, until the wine has reduced by about half. Add the tomatoes. Cook over medium heat for 5 to 10 minutes, stirring often, until the tomatoes have cooked down a little and smell fragrant. Stir in the mushroom soaking liquid that you set aside.
4. Return the chicken pieces to the pan and stir so that they are well submerged in the tomato mixture. Cover and simmer over medium heat for 25 minutes, add tomato paste and cook 5-10 minutes more until the chicken is tender. Taste, adjust seasoning and serve with pasta