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City of Portland
Chicken Cacciatore

4 whole Chicken Thighs, Skin On
1 pinch Kosher Salt, To Coat Chicken
1 pinch Ground Black Pepper To Coat Chicken
1 Tablespoon Olive Oil
1 whole Onion, Chopped
4 cloves Garlic, Minced
10 whole Mushrooms, Quartered
28 ounces, weight Diced Tomatoes With Juices
2 Tablespoons Capers, Drained
1/2 cups White Wine (I Use A Semi-dry Chardonnay)
1/2 teaspoons Dried Oregano
5 whole Fresh Basil Leaves, Julienned


Lightly coat chicken with kosher salt and pepper. Heat olive oil in large skillet over medium-high heat. Add chicken, skin side down, and cook until that side is golden, about 5-8 minutes. Flip over and cook other side until golden. Remove chicken from pan and set aside. Carefully pour out and discard 2/3 of the remaining oil and the chicken drippings from the pan. Add onion, garlic and mushrooms to the same pan and cook over medium heat until the onion is tender, about 5-8 minutes. Add the tomatoes and their juices, capers, wine and oregano and stir to combine. Season to taste with additional salt or pepper if needed. Return the chicken to the pan. Bring to a simmer and simmer, uncovered, over medium-low heat for 20-25 minutes or until chicken is cooked through. Once chicken is cooked, remove the chicken from the pan and heat the sauce on high to thicken it for 5-10 minutes, if necessary. If sauce is very liquidy, boil until it reduces to desired amount. Garnish with julienned basil and serve. Enjoy!

Source: tastykitchen.com