chicken with cacciatore sauce

chicken with cacciatore sauce
chicken with cacciatore sauce

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Ingredients

  • 8

    skin on bone in chicken thighs

  • kosher salt and freshly ground pepper

  • 3

    slices bacon, chopped

  • 1/4

    medium onion

  • 4

    oz. cremini mushrooms

  • 1

    tsp rosemary leaves-fresh

  • 1

    tbsp evoo

  • 1

    28 oz can whole tomatoes

  • 1/4

    cup dry red wine

  • 1/3

    cup pitted micoise or kalamata olives plus 1 tbsp brine from jar

Directions

position rack in the upper third of the oven and preheat to 475 degrees. pat chicken dry and season with salt and pepper. place skin side up in a shallowq baing pan and roast until the skin is a a golden brown and chicken is cooked through about 35 minutes. meanwhile, pulse the bacon, onion,mushrooms and rosemary in a food processor until finely chopped. heat the evoo in a large skillet over medium high heat. add the veggie mixture and 1/4 tsp salt, cover and cook stirring occasionally, until softened, about 8 minutes. puree the tomatoes in a food processor. add wine to the skillet and boil uncovered until almost completely reduces. 2-3 minutes. add the pureed tomatoes and return to a boil. reduce the heat, partially cover and simmer , stirring occasionally, until slightly thickened, about 20 minutes. stir in the olives and the brine, saeason with salt and pepper. serve the chicken with the sauce.

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