Chicken Cacciatore

  • Prep Time: 15m
  • Cook Time: 1h 10m
  • Total Time: 1h 25m
  • Serves: 6 people
  • Category:

Ingredients

  • 6 chicken thighs
  • 1/3 c vermouth
  • 1/2 c chicken broth
  • 3 bay leaves
  • 1 t dried thyme
  • 1 t dried oregano
  • 1/4 t pepper
  • 1 t salt
  • 1/2 crushed red pepper flakes
  • 1 jars pimientos, undrained and diced
  • 15 1/2 oz can diced tomatoes, undrained
  • 1/2 lb fresh mushrooms, sliced
  • 1 t salt
  • 1/2 t pepper
  • 1 1/2 c AP flour
  • 2 T olive oil
  • 2 T butter
  • 3 slices bacon, chopped, leave drippings in pan
  • 1/2 onion, chopped
  • 3 garlic cloves, minced
  • Basmati rice, cooked

Instructions

  1. Sprinkle 1 teaspoon of salt and 1/2 teaspoon of pepper over chicken and then dredge in flour.
  2. Brown each side in oil and butter until golden brown, about 3 to 5 minutes per side, over medium-high heat. Remove chicken from skillet and set aside.
  3. Add chopped bacon to skillet and cook until almost crisp. Add onion and mushrooms and saute over medium heat for about 5 minutes. Add garlic and cook for 30 seconds.
  4. Stir in canned tomatoes with juice, pimientos with juice, vermouth, chicken broth, bay leaves, dried thyme, dried oregano, pepper, salt, and crushed red pepper flakes and bring to a boil.
  5. Add chicken thighs on top of mixture. Reduce heat and simmer, covered, 45 to 55 minutes, stirring occasionally.
  6. Remove bay leaves and serve over Basmati rice.