Chicken Cacciatore

Name: Chicken Cacciatore
Ingredients: 2 lbs boneless skinless chicken thighs; salt and pepper; 2 tablespoons olive oil; 3 cloves garlic, finely chopped; 2 carrots, chopped; 2 medium onions, chopped; 3 stalks celery, chopped; 10 mushrooms, quartered; 1 cup chopped bottled roasted red pepper; 2 cups chicken stock; 1 3/4 cups port wine; 3/4 cup balsamic vinegar; 1 (28 ounce) can imported whole tomatoes, crushed in a bowl; 1 bay leaf; 1 lb farfalle pasta, cooked until tender,and drained (bowtie); 1/4 cup grated parmesan cheese or 1/4 cup asiago cheese; 2 tablespoons chopped fresh basil

17 ingredients

11 steps

Ingredients

2 lbs boneless skinless chicken thighs
salt and pepper
2 tablespoons olive oil
3 cloves garlic, finely chopped
2 carrots, chopped
2 medium onions, chopped
3 stalks celery, chopped
10 mushrooms, quartered
1 cup chopped bottled roasted red pepper
2 cups chicken stock
1 3/4 cups port wine
3/4 cup balsamic vinegar
1 (28 ounce) can imported whole tomatoes, crushed in a bowl
1 bay leaf
1 lb farfalle pasta, cooked until tender,and drained (bowtie)
1/4 cup grated parmesan cheese or 1/4 cup asiago cheese
2 tablespoons chopped fresh basil

Directions

1

Set the oven at 400 degrees.
2

In a large ovenproof dish, arrange the thighs in one layer, skinned side down.
3

Sprinkle with salt and pepper.
4

Roast the chicken for 20 minutes.
5

In a large skillet, heat the oil.
6

Cook the garlic, carrots, onions, celery, mushrooms and roasted peppers over medium heat, stirring often, for 20 minutes.
7

Add the stock, port, balsamic vinegar, crushed tomatoes, and bay leaf.
8

Pour this over the chicken thighs, cover with foil, and return the dish to the oven.
9

Cook the cacciatore for 1 1/2 hours.
10

Toss the pasta and cacciatore and transfer to a serving bowl.
11

Sprinkle with cheese and basil.