RECIPE: CHICKEN CACCIATORE With Cascun Farm chicken and Organicville sauce, you can make a quick, easy, and delicious chicken cacciatore.
- 8 chicken thighs (assuming that you’re serving 4 and each person will eat 2 thighs)
- 1 cup flour
- 5 tablespoons canola, grapeseed or other neutral cooking oil
- 1 onion, chopped
- 1 ½ cup mushrooms, sliced
- 1 bell pepper, sliced
- 2 cloves garlic, crushed
- 1 teaspoon thyme
- 1 teaspoon oregano
- 1 cup wine
- Salt and pepper
- Preheat oven to 350°.
- Heat the oil in an oven-safe deep saucepan or Dutch oven. Salt and pepper the thighs and dredge in flour.
- Fry the thighs until the skin is golden brown and crunchy (you might need to do this in more than one batch -- give the thighs plenty of room in the pan!). Save the oil in the pan.
- Sauté the onion and pepper slices in the leftover oil, until soft and a little browned.
- Add the mushrooms and garlic. Since you’ll be cooking them longer in the oven, don’t worry about cooking any of the vegetables all the way through.
- Add the thyme and oregano, and up to a cup of wine (white will make the dish lighter, red will make it more robust).
- Pour in about half of a 24-ounce jar of marinara sauce. Stir and cook all of this for a minute or two, and then place the chicken, skin side up, on top of the vegetables and sauce.
- Put a lid on the pot and put it in the oven.
- Cook for 45 minutes, then remove the lid, crank the heat up to 400° and cook for another 15 minutes to make the top of the chicken crispy. Serve over pasta, egg noodles, rice, or other grain.