This made for another great dinner.
We’re already full swing into March and still (not-so) patiently waiting for Spring. Since New Year’s , I’ve been working a lot of long hours – a LOT. Sometimes when I leave work (well after 5pm), it’s dark and cold and the streets – which are always bustling during the day here in downtown Chicago – are usually empty. Some form of precipitation is usually falling and it seems like the bus will never arrive. These are the times when I think Spring is still 10 years away.
These are also the times when comfort foods really live up to their name. We recently had this Chicken Caccitore, which I found over at tastykitchen.com. It’s a pretty easy recipe and is full of warm, rustic flavor to help get you through yet another cold night.
Start by chopping an onion, a yellow pepper and an orange pepper.
Things are already starting to warm up with these colors. I browned some chicken and then added the onion and peppers. Once they were softened up, I added in some some mushrooms, garlic and dried herbs to the mix.
Then I added some red wine and let that cook down, deglazing the pan. Then I just simmered this for a bit, letting the liquid cook down and the flavors cook together. Follow that up with a drained can of diced tomatoes and bring it to a boil.
Add the chicken back to the pan and cover. Reduce the heat and just let everything simmer, until you’re sure the chicken is fully cooked – this will be about 20-30 mins.
Once the chicken is done – you can remove it again and simmer the sauce down even more, until it has reduced down to the consistency you like. Serve it up over rice, pasta – as you can see, I chose polenta as that’s what was used in the recipe I followed. The flavors blended well with the polenta and it was super great. Enjoy!
- 4 Chicken Thighs, Bone-in, Skin-on
- Salt and Pepper
- 2 tbsp olive oil
- 1 med onion, chopped
- 1 med orange bell pepper, seeded and chopped
- 1 med yellow bell pepper, seeded and chopped
- 10 oz fresh, rinsed baby bella or button mushrooms
- 2-3 cloves garlic, minced
- 1 tsp dried basil
- 1 tsp dried rosemary
- 1 tsp dried oregano
- 1 tsp dried marjoram
- 1 bay leaf
- 1/2 tsp crushed red pepper flakes
- 1 cup dry red wine
- 1 can (28 oz) diced tomatoes, drained
Sprinkle chicken with salt and pepper. Heat the oil in a skillet or Dutch oven over medium-high heat. Once the oil is hot, add the chicken pieces into the pot and fry until both sides are browned, about 5 mins on each side. When done remove the cooked chicken and set aside.
Add onion and bell peppers into the pot and saute over medium heat for 5 minutes, until translucent. Add the mushrooms and garlic and saute another 5 minutes until the mushrooms are tender and cooked down. Add the dried herbs, bay leaf and red pepper flakes and stir to combine.
Add the red wine and bring it to a boil over medium high heat. Then lower the heat to medium and simmer until the liquid is reduced by half. Add the tomatoes and return mixture to a boil, stirring well.
Return the chicken to the pot and cover. Reduce heat to med low and simmer for 30 mins, or until the chicken is cooked through. Transfer chicken to a warmed platter and cover to keep warm.
Return the sauce to a boil over high heat and continue to reduce for another 5 mins or so – until the sauce has thickened a bit more. Season with more salt and pepper, as needed and serve with chicken over rice, pasta or any other starch.