Chicken Cacciatore In A Rich Red Wine Sauce
The BEST rich, and juicy Chicken Cacciatore!
Servings: 6 servings
Ingredients
- 6 bone in chicken thighs, skin removed
- 4 tbsp olive oil
- 1/2 yellow or white onion, chopped
- 6 cloves garlic, mined
- 1 large yellow bell pepper, chopped
- 1 cup portabella mushrooms, chopped
- 1 large carrots, peeled and sliced
- 2/3 cup red wine
- 28 ounces canned crushed red tomatoes
- 2 tbsp. tomato paste
- 1/4 cup black olives
- 2 tbsp. parsley plus more for garnish
- 2 tbsp. basil
- 1 tbsp.. thyme
- 1 tsp Italian seasoning
- salt and pepper
- 1/2 tsp red pepper flakes
- 1 box spaghetti noodles, cooked al dente
Instructions
- In a large Dutch oven, cast iron skillet, or soup pan add 4 tbsp. of olive oil over med-high heat. Season the chicken thighs well on both sides with salt and pepper.
- Add to the pan. Sear on both sides until golden, remove, and set aside.
- To the pan, add 2 tbsp. more of oil, add the onion and garlic. Cook until onion becomes translucent, about 3-5 minutes. Now to the party goes the bell pepper, carrot, mushrooms, parsley, thyme, Italian seasoning, red pepper flakes, and basil. Cook for 5 minutes.
- After 5 minutes or they veges start to get tender, add the wine, Scrap up the bits from the bottom and let it simmer for a couple minutes.
- Next to join the fun is the canned tomatoes, paste, stir well. Now return the chicken thighs. Submerge in the sauce, and let simmer for 45 minutes.
- After 45 minutes add the black olives. Start the water for the spaghetti noodles.
- Always salt the water before adding the noodles. They say it should be as salty as the sea to season the noodles. Cook for about 8 minutes to be aldente. No one likes a limp bland noodle.
- Drain the noodles and get ready to plate.
- With a fork or tongs, swirl the noodles on a plate/pasta bowl
- Add a chicken thigh to the top
- Now scoop the wine marina over the top, garnish with parsley and ENJOY!!!
