1/4 cup all-purpose flour
1 1/4 pounds boneless, skinless chicken thighs, trimmed of fat
1 tablespoon extra-virgin olive oil, divided
1 medium onion, sliced
10 ounces mushrooms, sliced
1 teaspoon chopped fresh rosemary
1 14-ounce can diced tomatoes
1 cup white wine
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
1 tablespoon chopped flat-leaf parsley
Directions
1. Place flour in a shallow dish. Lightly dredge each chicken thigh in the flour. Discard the remaining flour.
2. Heat 1 teaspoon oil in a large skillet over medium-high heat. Add the chicken and cook until golden, 2 to 4 minutes per side. Transfer to a plate, cover and keep warm.
3. Reduce heat to medium-low and add the remaining 2 teaspoons oil to the skillet. Add onion, mushrooms and rosemary and cook, stirring often, until the vegetables are lightly browned, about 5 minutes. Add tomatoes, white wine, salt and pepper and cook until the onion is very soft, about 5 minutes. Return the chicken to the pan, nestle into the sauce, reduce heat to a simmer and cook until the sauce is thickened and the chicken is cooked through and no longer pink in the middle, about 5 minutes. Sprinkle with parsley and serve.
about this recipe
A cacciatore was a hunting-lodge dish, a way to slow-simmer tough game birds to tenderness. Flavorful chicken thighs need no special treatment but they do take so well to the traditional wine, tomato and mushroom sauce.
Read more: http://www.kitchendaily.com/recipe/chicken-cacciatore-578/#ixzz1JtoVWXnm
