Chicken Cacciatore with Portobellos and Sage | America's Test Kitchen

Name: Chicken Cacciatore with Portobellos and Sage | America's Test Kitchen
Total time: 105 min
Ingredients: 8 bone in chicken thighs (about 3 pounds), trimmed of excess fat; Salt and ground black pepper; 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

www.americastestkitchen.com

We found a way to make this Italian-American dish so it has moist meat and a silken, robust sauce. The secret is in the skin.

Keywords

Main Courses
Italian
Europe
Chicken
Vegetables
Poultry
Fruits & Vegetables

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Ingredients

8 bone in chicken thighs (about 3 pounds), trimmed of excess fat
Salt and ground black pepper
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