chicken with cacciatore sauce
By barbell
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
Details
Servings 4
Preparation
Step 1
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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