Recipe by dojemi
This recipe is from a local restaurant. It's their most requested dish.
Top Review by Buster's friend
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!
- 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
Directions See How It's Made
- 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.