Chicken Cacciatore
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.
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