Chicken Cacciatore

Echt Yellow Cacciatore is an Romance classic, and you'll never get a author succulent internal saute nourishment than this instruction! Simplified to neaten and worshipped by the intact folk, Cacciatore aromas alter your entire business with richness and lovingness as it cooks itself on the range or in the oven!Cacciatore means ticker in Romance, and alla cacciatora translates to a  'hunter-style' victuals with fowl (or coney), onions, tomatoes, herbs, vegetables, and usually alcohol or vinegar. This is one of those recipes I constitute age ago in an old, destroyed Romance cookbook. Every dimension I'd produce it through the age, I'd alter something in it to eventually make a cacciatore recipe so perfect, it's one instruction your uncastrated clan give look forrard too. This Fearful Cacciatore direction is an cushy throw-together-meal with the most tasteful sauce fraught of tall flavours! Ail, discoverer peppers, onions, carrots and olives swim in a rural tomato Cacciatore sauce, simmering and sopping into juicy chicken thighs until they strike off the ivory and flux in your voice.

 INGREDIENTS:

• 6 skinless chicken thighs bone-in
• Salt and pepper to season
• 2 tablespoons olive oil (more if needed )
• 1 medium onion diced
• 2 tablespoons minced garlic (or 8 cloves)
• 1 small yellow bell pepper (capsicum), diced
• 1 small red bell pepper (capsicum), diced medium
• 1 large carrot peeled and sliced
• 10 oz (300g) mushrooms sliced
• 1/2 cup pitted black olives
• 8 sprigs thyme
• 2 tablespoons each freshly chopped parsley and basil plus more to garnish
• 1 teaspoon dried oregano
• 150 ml red wine
• 28 oz (820g) crushed tomatoes
• 2 tablespoons tomato paste
• 7 oz (200g) Roma tomatoes halved
• 1/2 teaspoon red pepper flakes

INSTRUCTIONS:

• Season chicken with salt and pepper. 
• Heat oil in a heavy cast iron skillet. Fry the onion until transparent (about 3-4 minutes) then add in the garlic and sauté until fragrant (about 30 seconds). 
• Add the peppers, carrot, mushrooms and herbs; sauté for 5 minutes until vegetables are beginning to soften.
• Add the chicken and sear on both sides until golden (occasionally mix the vegetables around the chicken in the pan so they don't stick).
• Pour in the wine; allow to simmer and reduce down (about 5-6 minutes).
• Add the crushed tomatoes, tomato paste, Roma tomatoes and chill flakes. Season with salt and pepper to your tastes. Continue to cook over stove top OR in the oven following the instructions below.

FOR STOVE TOP:

• Mix all of the ingredients together; cover with lid, reduce heat to low and allow to simmer (while stirring occasionally) for 30-40 minutes or until the meat is falling off the bone. Add in the olives, allow to simmer for a further 10 minutes. Garnish with parsley and serve immediately.

FOR THE OVEN:

• Transfer the covered skillet to a preheated oven at 375°F (190°C) and cook for 50 minutes. Remove the lid and cook for an additional 20 minutes until the chicken is tender and falling off the bone, and the sauce has reduced down.

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