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Chicken Cacciatore
What you need
- 6 - 8 chicken thighs, or 1 whole 4 - 5 lb chicken cut in pieces
- Olive Oil
- 1 oz. dried Porcini mushrooms soaked in 1 cup of hot tap water. Retain soaking water for cooking.
- 1 large onion, chopped
- 1 stalk celery, chopped
- 1 carrot, chopped
- 1 lb Crimini mushrooms, sliced
- 3 - 4 garlic cloves, chopped
- 2 - 3 cups fresh tomatoes, diced or use Muir Glen Organic canned tomatoes, diced
- 1/2 cup hearty red wine like Zinfandel or Chianti
- 2 sprigs fresh thyme
- 2 - 3 small bay leaves
How to make it
- In a large pot, brown chicken in olive oil over medium-high heat. Remove and discard skin.
- Drain off all but 1 tbl fat.
- To the fat add onion, celery, carrot and sliced Crimini mushrooms.
- When vegetables are wilted add garlic and cook just about 2 minutes.
- Add wine and cook until nearly absorbed by the vegetables.
- Remove porcini pieces from soaking water, and add soaking water to the pot, (avoiding adding the grit in the bottom) cook hard, stirring
until the liquid has reduced by about 1/2.
- Return chicken to the pot and add tomatoes, thyme and bay leaves.
- Chop porcini pieces and add to pot.
- Heat just to the boil, reduce heat and simmer for about 45 minutes to 1 hour, stirring occasionally
- Serve chicken with cooked rice or pasta, spooning sauce over top.
This dish makes a thin sauce, but you can remove the chicken to a warm oven just before serving and thicken the sauce
with a small amount of cornstarch or arrowroot powder if desired.
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