Chicken Cacciatore With pink Peppers, Tomato, and Onion

Fowl cacciatore may be one of the maximum puzzling dishes i have ever encountered. As a ways as i will inform, it doesn't genuinely exist. I know that sounds nuts, because of path bird cacciatore exists. but, after studying dozens upon dozens of recipes, what i have come to recognise is that there may be no unmarried common thread from one version to the following that we will say without a doubt defines the dish. There are just multiple indistinct givens—specifically, the fact that there may be continually bird, and it's constantly braised. but beyond that, there is not a great deal that "cacciatore" approach with any fact.

In Italy, alla cacciatora, as it's called there, describes a dish prepared "hunter-style." it can be made with different meats, like rabbit and pheasant, although bird is one of the maximum commonplace picks nowadays, especially inside the united states of america. maximum versions in the US encompass tomato, purple bell pepper, and onions, however this doesn't hold real in the course of Italy. Garlic and olive oil are in nearly each model i've seen, but then again, they may be in almost all other Italian dishes, too, so it's no longer saying lots.

Wine, red or white, is used frequently sufficient that one might argue that hen all'oenologist might be a extra appropriate call for the dish, especially given that there is nary a wild factor in maximum cacciatore recipes. in the end, what sort of hunter returns from the woods with a chicken, onions, garlic, and tomatoes?

INGREDIENTS

• 3 to 4 pounds (1.4 to 1.8kg) bone-in, skin-on chicken legs, thighs and drumsticks split
• Kosher salt and freshly ground black pepper
• 3 tablespoons (45ml) extra-virgin olive oil
• 1 medium (8-ounce; 225g) yellow onion, thinly sliced
• 1 large (8-ounce; 225g) red bell pepper, stemmed, seeded, and thinly sliced
• 5 medium cloves garlic, thinly sliced
• 3/4 cup (175ml) dry white wine
• 1 (28-ounce; 795g) can peeled whole tomatoes, drained and crushed by hand, plus 1/2 cup (120ml) reserved juices from can
• 2 sprigs fresh rosemary, sage, or thyme
• 1 bay leaf
• Minced flat-leaf parsley, for garnish (optional)

INSTRUCTIONS

1. Preheat oven to 350°F (one hundred seventy five°C). Season chicken throughout with salt and pepper.
2. In a Dutch oven or large directly-sided sauté pan, warmness oil over medium-excessive warmness till shimmering. working in batches, upload bird and cook dinner, turning on occasion, until browned throughout, about 6 mins in step with facet. transfer bird to a platter as it finishes cooking and set apart.
3. Add onion, pepper, and garlic and prepare dinner, stirring and scraping up any browned bits, until softened, about eight minutes.
4. Add wine and produce to a simmer. add tomatoes and reserved juices, along with herb sprigs and bay leaf. go back to a simmer. Season with salt and pepper. Nestle fowl and any gathered juices into liquid and veggies.
5. Switch to oven and cook dinner, uncovered, until hen is absolutely cooked thru and tender and sauce is slightly decreased and thickened, approximately 30 minutes. Discard herb sprigs and bay leaf. Serve right away, garnishing with minced parsley if preferred.

source https://sarahqueenkitchen.blogspot.com/2018/10/chicken-cacciatore-with-pink-peppers.html

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