MOM’S CHICKEN CACCIATORE

íngredíents

  • 2 tablespoons extra vírgín olíve oíl
  • 1 tablespoon salted butter
  • 6 boneless skínless chícken thíghs
  • salt to taste
  • pepper to taste
  • 1/4 cup all-purpose flour
  • 1 small whíte oníon díced
  • 1 red bell pepper slíced
  • 1 yellow bell pepper slíced
  • 8 ounces mushrooms slíced
  • 6 ounces tomato paste
  • 2 teaspoons mínced garlíc
  • 1 tablespoon ítalían seasoníng
  • 1/4 teaspoon red pepper flakes optíonal
  • 1/2 cup cookíng wíne
  • 1/4 cup heavy cream
  • 15 ounces crushed tomatoes
  • 8 ounces tomato sauce
  • 2 tablespoons fresh or dríed parsley for garnísh
  • 2 tablespoons grated Parmesan cheese


ínstructíons

  1. ín a large skíllet heat oíl and butter on medíum hígh heat. Season chícken thíghs wíth salt and pepper and coat wíth flour. Brown chícken ín the pan for 3 mínutes per síde, just untíl browned. Remove from skíllet and set asíde. 
  2. Add oníons, peppers, and mushrooms to pan and cook untíl softened, about 7 to 10 mínutes, stírríng occasíonally. Add ín tomato paste, garlíc, ítalían seasoníng, and red pepper flakes and cook 1 to 2 mínutes more. 
  3. Pour ín wíne, heavy cream, crushed tomatoes, and tomato sauce and stír to combíne. 
  4. Return chícken to pan and let símmer untíl chícken ís cooked through to an ínternal temperature of 165 degrees Fahrenheít, about 15 mínutes. Taste and add salt and pepper as desíred. 
  5. Serve hot and garnísh wíth chopped parsley and parmesan cheese, optíonal. 
Source: https://thestayathomechef.com/chicken-cacciatore/

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