Chicken Cacciatore

  Copy


More Options: Make a Folding Card




Storyboard Description

Recipe from The Make-Ahead Cook; 4 lbs bone-in chicken thighs (trimmed), salt and pepper, 1 tbsp vegetable oil, 6 ounces cremini mushroom (trimmed and quartered), 1 red bell pepper (stemmed, seeded and sliced 1/4 inch thick), 1 onion (halved and sliced 1/4 inch thick), 4 garlic cloves (minced), 2 tsp minced fresh thyme, 1/2 c dry red wine, 1 (28 ounce) can crushed tomatoes, 2 bay leaves, 1 tsp minced fresh sage

Storyboard Text

  • Pat chicken dry with paper towels and season with salt and pepper.
  • Heat oil in Dutch oven over medium-high heat until just smoking. Place half of chicken in skin side down in pot and cook until well browed, about 5 minutes; transfer to plate. Repeat with remaining chicken; transfer to plate. Remove chicken skin.
  • Pour off all but one tbsp fat from pot. Add mushrooms, bell pepper, onion, and 3/4 tsp salt and cook, stirring occasionally, until softened and lightly browned, 10 to 12 minutes.
  • Stir in garlic and thyme and cook until fragrant, about 30 seconds Slowly stir in wine, scraping up any browned bits, and cook until slightly reduced, about 1 minute. Stir in tomatoes and bay leaves.
  • Nestle chicken into pot along with any accumulated juices and bring to a simmer. Cover, reduce heat to medium-low, and gently simmer until chicken registers 175 degrees, 30 to 40 minutes.
  • Skim excess fat from surface. Discard bay leaves. Stir in sage and season with salt and pepper to taste.
More Storyboards By lenaharrison
Explore Our Articles and Examples

Try Our Other Websites!

Photos for Class – Search for School-Safe, Creative Commons Photos! (It Even Cites for You!)
Quick Rubric – Easily Make and Share Great Looking Rubrics!