Cooking with Wine recipe: Chicken Cacciatore with Portobello Mushrooms
- 8 bone-in, skin-on chicken thighs, trimmed of excess skin and fat
- Salt and pepper to taste
- 1 teaspoon olive oil
- 1 medium onion, chopped
- 3 medium portobello mushrooms, trimmed, wiped clean and cut into ¾-inch dice
- 4 medium cloves garlic, minced
- 2 tablespoons all-purpose flour
- 1½ cups dry red wine
- ½ cup reduced-sodium chicken broth
- 1 can (14.5 ounces) diced tomatoes, drained
- 2 teaspoons minced fresh thyme leaves
- 1 Parmesan cheese rind, about 4-by-2 inches (optional)
- 2 teaspoons minced fresh sage leaves
1. Preheat oven to 325 degrees. Season chicken with salt and pepper. Heat the olive oil in an ovenproof Dutch oven over medium-high heat until shimmering but not smoking. Add 4 of the chicken thighs, skin-side down. Cook without moving until skin is crisp and well browned, about 5 minutes. Turn and brown second side, about 5 minutes longer. Transfer to a large plate and repeat with remaining chicken. Set chicken aside. When cooled, remove and discard skin.
2. With a spoon, remove and discard all but 1 tablespoon fat from the pan. Add onion, mushrooms and ½ teaspoon salt to the Dutch oven. Sauté over medium-high heat, stirring occasionally, until the moisture evaporates and the vegetables begin to brown, about 6 to 8 minutes. Add garlic and sauté until fragrant, about 30 seconds.
3. Stir in the flour and cook, stirring constantly, about 1 minute. Add wine, scraping the pan bottom with a wooden spoon to loosen the browned bits. Stir in broth, tomatoes, thyme, Parmesan rind if using, and pepper to taste. Add chicken pieces and accumulated juices, submerging chicken in the liquid. Bring to a simmer, cover and place pot in oven. Bake about 40 minutes or until chicken is done.
4. Remove Parmesan rind and chicken pieces. Bring the liquid to a boil and cook down about 5 minutes to thicken. Stir in sage. Taste and adjust seasonings with additional salt and pepper. The chicken can be taken off the bone and put back into the sauce or served whole.
From "The New Best Recipe" from the editors of Cook's Illustrated.