This version of chicken cacciatore packs all the flavor, without the high cost!
CHICKEN CACCIATORE WITH BACON AND PORTOBELLOS
2 tablespoons olive oil
2 pounds chicken thighs (bone in, skin on)
1 teaspoon fennel (toasted, ground, divided)
1 cup thick bacon (large dice)
2-3 small Portobello’s (gills cleaned and removed, cut into 1-inch pieces)
2 cups onion (peeled and small diced)
1 cup celery (small diced)
2 cloves garlic (peeled and minced)
1/2 teaspoon chili flakes
21 sprigs rosemary
1 cup red wine
1 can whole peeled tomatoes (crushed with hands, 28 ounces)
2 tablespoons parsley (chopped)
kosher salt and freshly ground black pepper (to taste)
In a large sauté pan or Dutch oven add oil and place over medium-high heat. Season chicken thighs on both sides with 1/2 teaspoon of ground fennel, kosher salt and freshly ground black pepper. When pan is almost smoking, add oil, place thighs skin-side down and cook until the skin is golden brown and crisp, about 5 minutes. Turn chicken and brown on other side for another 2-3 minutes. Remove to a plate and remove excess oil.
Place pan back over medium-high heat, add bacon and cook until it begins to crisp, about 3 minutes. Add mushrooms, onion, celery, garlic, kosher salt and freshly ground black pepper and cook for 5 minutes until the vegetables begin to soften. Add fennel, chili flakes, rosemary, and red wine and bring to a gentle boil. Allow to reduce by half, then add the tomatoes and stir to combine. Add the chicken back to the pan and allow to simmer for 20 minutes or until the chicken is cooked through. Garnish with parsley and serve.
– Replace the Portobello mushrooms with cremini mushrooms.
– Replace celery seed with fennel seed.