Chicken Cacciatore

 


6 chicken thighs, bone in skin on

½ teaspoon salt

¼ teaspoon pepper

2 tablespoon extra virgin olive oi

½ yellow onion, chopped

2 celery ribs, chopped

1 red or yellow bell pepper, thinly sliced

8 oz. white or baby bella mushrooms, sliced

3 cloves of garlics, minced

1 teaspoon dried oregano

½  teaspoon fresh thyme leaves, chopped

⅛ teaspoon red pepper flakes

1 cup Pruett Farms GSM red wine blend

28 ounces crushed tomatoes

2 tablespoon fresh parsley, chopped


Pat the chicken thighs dry with a paper towel. Season both sides with salt and pepper.


In a large pan, skillet or braiser (with a lid) heat the extra virgin olive oil over medium high heat.  When the oil starts to shimmer, add seasoned chicken thighs to the pan, skin side down. Cook until golden brown.  This will take 4-5 minutes. Turn the chicken over and cook for another 4-5 minutes.  Remove the chicken from the pan and set aside on a plate.


In the same pan, add the onions, celery, mushrooms and garlic.  Cook until the veggies have softened. This will take about 5 minutes.  Add oregano, thyme, red pepper flakes, a pinch of salt and pepper.  


Add the Pruett Farms GSM and cook until the wine has reduced by half.  Add the crushed tomatoes and cook for 5-8 minutes over medium heat stirring occasionally.


Add the chicken back into the pan, reduce heat to medium low and cover to cook for 30 minutes.  Garnish with Parsley and serve.


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