Ingredients: |
Ingredients: 5 T. extra -virgin olive oil
2 oz. pancetta or bacon, finely chopped
2 red bell pepper, cut into 1/2 inch strips
10 oz. mushrooms, cut into 1/4 inch slices
All-purpose flour for coating chicken
4 lbs. chicken thights with ckin, trimmed of excess fat
2 medium onions, sliced
3 garlic cloves, chopped
1/4 t. hot red pepper flakes
3/4 c. dry white wine
1 can (28 oz) crushed tomatoes
2 sprigs each fresh rosemary and sage
|
Directions: |
Directions:Heat 4 T. oil in 5 to 6 quart heavy pot over moderately high heat until hot but not smoking. Add pancetta and peppers and cook, stirring occasionally, until peppers are almost tender, about 2 minutes.
Transfer with a slotted spoon to a bowl, leaving as much oil as you can in the pot. Add mushrooms to pot and cook, stirring over moderately high heat until golden brown, 2 to 3 minutes. Transfer with slotted spoon to the bowl.
Put flour in a shallow bowl and dredge chicken one piece at a time until lightly coated, shaking off excess flour. Season pieces with salt and pepper. Heat 1 T. of oil in pot and brown chicken in batches, without crowding. Transfer to bowl.
Add onions, garlic and hot pepper flakes to pot and cook over medium heat until onions are browned. Add wine and simmer until reduced by half, about 5 minutes. Stir in tomatoes and herbs.
Return chicken to opt, making sure pieces are submerged in tomato mixture and simmer covered for 20 minutes (do not boil).
Stir in sauteed pepper, pancetta and mushrooms and continue to simmer, uncovered, until chicken is cooked through, about 10 more minutes.
Spoon half of the sauce with vegetables into a serving dish and top with chicken, garnished with herbs.
Serve remaining sauce on the side.
Serve on top of heated prepared polenta, available in log shape in the refrigerated section at most grocery stores. |
This recipe for Chicken Cacciatore is from