It is cold and dreary in NJ today - and looks like it's going to be that way for the next few days. This kind of weather always inspires me to make comfort food. Italian food is high on the comfort food list as is Indian food. I'm more familiar with making Italian food, so tonight's dinner is going to be Chicken Cacciatore.
The recipe I'm trying is from Cooks Illustrated. (Not sure if the link will work - I think you may have to have a membership to their site.) I like a lot of their recipes because they've tested so many versions and publish the version that worked out best. I'm always wary of greasy cacciatores or soupy ones and this one from them sounded like both those things were tested out of their recipe. Besides, I can use the sage and thyme from my garden. I'll be serving this with polenta - yum!
Chicken Cacciatore with Portobellos and Sage
If your Dutch oven is large enough to hold all the chicken pieces in a single layer without crowding, brown all the pieces at once instead of in batches. The Parmesan cheese rind is optional, but we highly recommend it for the robust, savory flavor it adds to the dish. An equal amount of minced fresh rosemary can be substituted for the sage.
8 bone in chicken thighs (about 3 pounds), trimmed of excess fat
1 teaspoon olive oil
1 medium onion , chopped
6 ounces portobello mushroom caps (about 3 medium), wiped clean and cut into 3/4-inch cubes
4 medium cloves garlic , minced
1 1/2 tablespoons unbleached all-purpose flour
1 1/2 cups dry red wine
1/2 cup chicken stock or low-sodium canned chicken broth
1 can (14 1/2 ounces) diced tomatoes , drained
2 teaspoons minced fresh thyme leaves
1 piece Parmesan cheese rind (2 inches, about 1 ounce), optional
2 teaspoons minced fresh sage leaves
1. Season chicken with salt and pepper. Heat oil in Dutch oven over medium-high heat until shimmering but not smoking, about 2 minutes. Add four chicken thighs, skin-side down, and cook, not moving them until skin is crisp and well browned, about 5 minutes; using tongs, flip chicken and brown on second side, about 5 minutes longer. Transfer browned chicken to large plate; brown remaining chicken thighs, transfer to plate, and set aside.
2. Drain off all but 1 tablespoon fat from pot. Add onion, mushrooms, and 1/2 teaspoon salt; sauté over medium-high heat, stirring occasionally, until moisture evaporates and vegetables begin to brown, 6 to 8 minutes. Meanwhile, remove and discard skin from browned chicken thighs. Add garlic to pot and sauté until fragrant, about 30 seconds. Stir in flour and cook, stirring constantly, about 1 minute. Add wine, scraping pot bottom with wooden spoon to loosen brown bits. Stir in stock, tomatoes, thyme, cheese rind (if using), 1/2 teaspoon salt (omit salt if using cheese rind), and pepper to taste. Submerge chicken pieces in liquid and bring to boil; cover, reduce heat to low, and simmer until chicken is tender and cooked through, about 45 minutes, turning chicken pieces with tongs halfway through cooking. Discard cheese rind, stir in sage, adjust seasonings with salt and pepper, and serve.