Prep 20 mins
Cook 1 hr 30 mins
This recipe is from a local restaurant. It's their most requested dish.
Make and share this Chicken Cacciatore recipe from Food.com.
- 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) canimported 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
- Set the oven at 400 degrees.
- In a large ovenproof dish, arrange the thighs in one layer, skinned side down.
- Sprinkle with salt and pepper.
- Roast the chicken for 20 minutes.
- 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.
- Add the stock, port, balsamic vinegar, crushed tomatoes, and bay leaf.
- Pour this over the chicken thighs, cover with foil, and return the dish to the oven.
- Cook the cacciatore for 1 1/2 hours.
- Toss the pasta and cacciatore and transfer to a serving bowl.
- Sprinkle with cheese and basil.
Made with a bottle of 23 year old Port (skipped the basalmic) - absolutely fabulous! Used the stock & baked uncovered for the last 30 minutes. Had too much sauce to put all in with the chicken so finished the remainder on stovetop. That, combined with the leftover from the chicken pan will be used to make again but quicker. Thanks for a DELICIOUS keeper recipe!
My Cacciatore recipe is almost exactly like this with one major exception - no chicken stock. Seeing as all of the reviews mention the liquid/runny consistancy of the finished product, I would suggest leaving out the chicken stock, or adding it a little at a time at the end in case the sauce turns out a little thicker than you like. Otherwise, yes dojemi, this is a fabulous version. PS I also add 1 green pepper coarsely chopped.
This was very nice. I was pleased to find something that used port as we got a bottle for Christmas and don't really drink it. It was quite thin so I left the casserole dish open for half an hour..(probably cooked for about an hour and a half in total)to thinken it. I used those pepperdew peppers which made it a bit spicy...I think I would have prefered what the recipe stated but didn't have any in. I served it with rice. Oh I used boneless breast too only because that's what I had but think the stated thighs would have been nicer. Will definatly make again. Thank you.