Fast forward to this year and a friend told me I had to try this recipe for Chicken Caccitore.. She told me that I will love this one and I needed to try it soon. I'm so glad I took her advice. It's outstanding and I mean rock star good. It has such a depth of flavor, not too tomato-y at all. You have to trust me on this one.... just look at the picture here.
Adapted from The Sweet Basil Restaurant ~
|2 pounds boneless, skinless chicken thighs|
Salt and pepper, to taste
2 tablespoons olive oil
3 cloves garlic, finely chopped
2 carrots, chopped
2 medium onions, chopped
3 stalks celery, chopped
1 lb mushrooms, thickly sliced
1 cup chopped bottled roasted red peppers
2 cups chicken stock
1 3/4 cups port
3/4 cup balsamic vinegar
1 can (28 ounces) imported whole tomatoes, crushed in a bowl
1 bay leaf
1 pound farfalle (bowtie) pasta, cooked until tender and drained
1/4 cup of grated Parmesan
2 tablespoons chopped fresh basil
1. Set the oven at 400 degrees. In a large ovenproof dish, arrange the thighs in one layer, skinned side up. Sprinkle with salt and pepper. Roast the chicken for 20 minutes.
2. In a large skillet, heat the oil. Cook the garlic, carrots, onions, celery, mushrooms, and roasted peppers over medium heat, stirring often, for 20 minutes.
3. Add the stock, port, balsamic vinegar, crushed tomatoes, and bay leaf to the skillet. Bring to a boil. Pour this over the chicken thighs, cover with foil, and return the dish to the oven.
4. Cook the cacciatore for 1 1/2 hours. Toss the pasta and cacciatore and transfer to a serving bowl. Sprinkle with cheese and basil.