Chicken Cacciatore

 

8 Boneless skinless chicken thighs

¼ cup all-purpose flour

Kosher salt and fresh-ground pepper, to taste

4 Tablespoons extra-virgin olive oil separated

1 yellow onion, halved and sliced into half-moons

2 cloves minced fresh garlic

¼ cup dry white wine

15 oz can whole tomatoes, crushed by hand

1 cup chicken broth

2 teaspoon fresh thyme

1 teaspoon dried Italian seasoning

Red pepper flakes, to taste

2 cups sliced baby Bella mushrooms

Fresh grated Parmesan

 

1. Combine the flour, salt and pepper in a glass dish. Dredge the chicken in the seasoned flour making sure that each thigh is well covered. The flour gives the thigh a crust and adds body and texture to the sauce. Reserve the excess flour.

2. Heat 2 Tablespoons of oil in a sauté pan over medium-high. Add the chicken thighs and cook until browned, 3 minutes per side. It may take a little longer to lightly brown. Transfer the chicken to a plate.

3. Add the other 2 Tablespoons olive oil in the same pan and sauté the onions and garlic for 2 minutes. Stir in the reserved flour mixture; cook 1 minute. Add the wine and cook until it is absorbed.

4. Stir in tomatoes, broth, thyme, Italian seasoning, and pepper flakes. Add mushrooms and return the chicken to the pan. You don’t have to sauté the mushrooms — they will cook while simmering. Cover the pan, reduce heat to low and simmer sauce until mushrooms and chicken are cooked through, about 20 minutes.

5. Season your cacciatore with salt and pepper and garnish with Parmesan.