CHICKEN CACCIATORE

Chicken Cacciatore image

Make and share this Chicken Cacciatore recipe from Food.com.

Provided by dojemi

Categories Chicken

Time 1h50m

Yield 8 serving(s)

Number Of Ingredients 17

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Ingredients

2 lbs boneless skinless chicken thighs
salt and pepper
2 tablespoons olive oil
3 cloves garlic, finely chopped
2 carrots, chopped
2 medium onions, chopped
3 stalks celery, chopped
10 mushrooms, quartered
1 cup chopped bottled roasted red pepper
2 cups chicken stock
1 3/4 cups port wine
3/4 cup balsamic vinegar
1 (28 ounce) can imported whole tomatoes, crushed in a bowl
1 bay leaf
1 lb farfalle pasta, cooked until tender,and drained (bowtie)
1/4 cup grated parmesan cheese or 1/4 cup asiago cheese
2 tablespoons chopped fresh basil

Steps:

Set the oven at 400 degrees.
In a large ovenproof dish, arrange the thighs in one layer, skinned side down.
Sprinkle with salt and pepper.
Roast the chicken for 20 minutes.
In a large skillet, heat the oil.
Cook the garlic, carrots, onions, celery, mushrooms and roasted peppers over medium heat, stirring often, for 20 minutes.
Add the stock, port, balsamic vinegar, crushed tomatoes, and bay leaf.
Pour this over the chicken thighs, cover with foil, and return the dish to the oven.
Cook the cacciatore for 1 1/2 hours.
Toss the pasta and cacciatore and transfer to a serving bowl.
Sprinkle with cheese and basil.

Nutrition Facts : Calories 564.3, Fat 10.7, SaturatedFat 2.6, Cholesterol 99, Sodium 515, Carbohydrate 66.4, Fiber 4.7, Sugar 15.5, Protein 35.1

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