Chicken Cacciatore

Here's a recipe you need to make for your family. I first saw this made while watching a cooking show on PBS called Lidia's Italy. What can I say, I LOVE Lidia. After seeing her make this dish, I knew I had to try it for myself. Here is my version, based roughly off of hers with my own additions.

8 chicken thighs, (skins removed, if desired)
1 teaspoon seasoned salt
1/2 teaspoon ground black pepper
1/2 cup flour
1/3 cup olive oil, divided
1 cup sweet onion, chopped
½ cup red wine
14.5 oz can diced tomatoes
1 teaspoon dried oregano
1 teaspoon dried rosemary, crushed
1 bay leaf
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
2 cups white mushrooms, sliced
1 red bell pepper, cored, seeded, and cut into 1/2-inch strips
1 yellow bell pepper, cored, seeded, and cut into 1/2-inch strips
3 cloves garlic, minced

1/2 teaspoon crushed red pepper
egg noodles, cooked per package directions

Season flour with salt and pepper. Dredge the chicken in flour, coating to cover. In a large dutch oven, heat 1/4 cup olive oil. Add half of chicken to the pan, being careful not to crowd the pieces. Remove the chicken from the skillet as it browns, adding the remaining pieces to take their place. Once the last pieces of chicken are browned, pour off half of the fat. Add the onions to the remaining fat in the pan and cook for about 5 minutes, stirring frequently.

Pour the wine into the pan, bring to a boil, and cook until reduced by half, about 3 minutes. Add the tomatoes, oregano, rosemary, and bay leaf. Season lightly with salt and pepper, and bring to a boil. Tuck the chicken into the sauce and adjust the heat to a gentle boil and cover the pan. Cook, stirring a few times, for 20 minutes.

Meanwhile, in a large skillet, heat the remaining olive oil over medium-high heat. Add the mushrooms, peppers, garlic, and crushed red pepper. Saute until the peppers are slightly tender, about 7-8 minutes.

Add the vegetables to the chicken and stir gently. Continue to cook, covered, for another 10 to 15 minutes. Check the level of the liquid as the chicken cooks. You may need to add a bit of water to the sauce as you will want enough sauce to pour over the egg noodles. Serve over egg noodles with a hard sourdough bread. Delicious! 

Wine Recommendation: Chateau Ste. Michelle Columbia Valley Merlot 2012

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