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Chicken Cacciatore con Porcini
Created by AndrewM, Friday, 04 April 2014


A tasty classic

  • 6 skin on bone in chicken thighs
  • Flour
  • Salt & pepper
  • 6 T. olive oil
  • 1 large yellow onion, chopped
  • 1 lb. cremini mushrooms, sliced
  • 3 large cloves garlic, minced
  • 1/4 C. dry porcini
  • 1 cup warm water
  • 4 T. olive oil
  • 3/4 C. dry red wine
  • 1 bay leaf
  • 1 T. dried oregano
  • 1 t. dried thyme
  • Salt & pepper
  • 1 28 ox. can San Marzano tomatoes
  1. Soak porcini in water 1/2 hour. Swish around several times to dislodge any grit. Use fingers to lift our mushrooms and squeeze dry, reserving liquid. Chop.
  2. Meanwhile season the chicken with salt and pepper, dredge in flour, tapping off excess.
  3. Heat oil in a very large skillet over medium heat until a corner of chicken sizzles. Add chicken without crowding and brown on both sides, about 5 minutes per side. Remove chicken to a plate. Brown in batches to prevent crowding.
  4. Add onion to skillet. Sprinkle with salt and saute without browning a few minutes. Increase heat to medium high, add mushrooms and saute another 5 minutes. Add garlic, saute 1 minute. Add wine and bring to a boil for 1 minute.
  5. Add spices, and hand crush the tomatoes with their juice into the pan. Stir everything together.
  6. Nestle the chicken down into the sauce. Bring to a simmer, cover and cook 30 minutes, turning chicken once. Uncover and cook another 15 minutes to thicken the sauce.
Additional Tips

Almost any mild meaty mushroom will work in place of cremini mushrooms. The porcini are necessary for the depth of flavor.

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