Hunter's Dinner Chicken Cacciatore
Ingredients
- 4 tbsp. EVOO
- 8 boneless skinless chicken thighs
- 240 ml dried porcini mushrooms
- 120 ml chicken bone broth or stock
- Small carrot, minced or grated
- 1 small stalk celery, minced
- 1 small onion or large shallot, minced
- 3 cloves garlic, sliced or grated
- About tbsp. fresh rosemary, chopped
- 1 tsp. crushed red pepper
- 2 tbsp. sun-dried tomato paste or tomato paste
- 240 ml dry red wine, such as rosso di montalcino
- 1 can (14 oz.) crushed or diced fire-roasted tomatoes or Italian tomatoes
Instructions
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In a cast iron skillet, heat 3 tbsp. EVOO, three turns of the pan, over medium-high.
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Season the chicken with salt and pepper. Add to skillet and brown on one side, about 4 minutes; turn and cook for 3 minutes more. Remove to platter. Reserve skillet.
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While the chicken browns, add mushrooms and broth to a small pot. Bring to boil over medium-high heat, then reduce to mediumlow (maintaining a rolling simmer) to plump mushrooms. After 5 to 6 minutes, remove mushrooms with a slotted spoon and reduce broth to about NaN ml, 2 to 3 minutes.
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Once mushrooms are cool enough to handle, finely chop.
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If needed, add remaining EVO0 to reserved skillet over mediumhigh heat.
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Stir in the carrot, celery, and onion; season with salt. Cook until softened, 4 to 5 minutes.
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Add the mushrooms, garlic, rosemary, and crushed red pepper; stir, then add tomato paste and stir again.
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Pour in wine and cook until reduced to 80 ml, 2 to 3 minutes (mixture will thicken and you will see a trail when a spoon is moved through it).
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Add mushroom broth and tomatoes.
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Return chicken to skillet. Simmer for 5 minutes. Remove skillet to trivet and serve from pan with charred bread.
Notes
Imported from Mela.
