This past weekend I picked up a copy of Rachael Ray’s Magazine. There are quite a few recipes in there that I want to try out. This is one of them. It was very tasty.
Smoky Skillet Cacciatore
- 2 lbs Chicken Thighs ( I would get boneless, they will cook faster)
- salt and pepper
- 2 teaspoons Extra virgin olive oil ( I used about 2 T)
- 4 slice bacon, cut into 1-inch pieces
- 1/2 pound cremini mushrooms, sliced (baby bellas)
- 1 onion, quartered and thinly sliced
cubanellepepper, halved, seeded and sliced ( I used Anaheim) 1 small fresno chile pepper, thinly slicedor 1 tsp crushed red pepper 3– 4 cloves garlic, sliced
- 1 tablespoon tomato paste
- 1/2 cup dry
whiteor red wine
- 1 32 ounce can fire-roasted crushed or
- 1/2 cup chicken stock
chopped parsley or celery topes, for garnishing
- Pat the chicken dry and season with salt and pepper. In a large cast-iron or other heavy skillet, heat the olive oil, 2 turns of the pan, over medium-high heat until rippling. Add the chicken and cook, turning once, until well browned, about 10 minutes. Transfer the chicken to a plate.
- Add the bacon to the skillet and cook until the fat renders, about 2 minutes. Transfer to a paper towel to drain. (I drained a little of the oil out the pan) Add the mushrooms to the skillet; cook until browned, about 5 minutes. Add the onion, pepper, crushed red pepper and garlic; season with salt and pepper. Cook, stirring, for 3 minutes. Stir in the tomato paste, then the wine. Stir in the tomatoes and stock.
- Add the cooked chicken and bacon to the sauce and simmer to cook through, 5 to 6 minutes. Spoon from the pan onto plates top.
Serve this with some crusty bread to dip into the sauce and a side of pasta ~ Really good.
~Relish Food & Life