עוף קצ'יאטורה

מצרכים

• 1 1/2 lbs. boneless, skinless chicken thighs
• 2 tbsp. olive oil.
• 1 small shallot (or onion) finely chopped
• 8 - 10 oz. sliced cremini mushrooms
• 4 cloves garlic, minced
• 1 red bell pepper, seeded and thinly sliced
• 2 tbsp. red wine vinegar (or dry white wine)
• 2 28 oz. cans of Italian seasoned crushed tomatoes
• 7 oz. halved olives (green/black medley)
• Kosher salt and freshly ground pepper to taste
• Optional ingredients:
• finely chopped fresh oregano and/or rosemary
• drained capers

אופן ההכנה

1. Pat the thighs dry with a paper towel. Sprinkle thighs with salt and pepper on both sides.
2. Place olive oil into heated #12 skillet, bring to medium high heat. Add the seasoned thighs and cook 3 - 5 minutes on each side until golden brown. Remove the browned thighs from the skillet and set aside on a plate.
3. Add the chopped shallot to the skillet and cook 3 -4 minutes, stirring occasionally until softened. Add the garlic and bell pepper to the skillet, stirring about 1 minute to soften pepper. Add in vinegar (or wine) and mushrooms cooking them for 2 minutes while mixing items thoroughly, scraping up any browned bits. (If using fresh herbs put them in now)
4. Put the crushed tomatoes and their juices into the skillet, bringing to a simmer. Add the halved olives (and any capers) to the tomato mixture.
5. Reduce heat to low keeping the sauce at a gentle simmer. Return the cooked chicken thighs to the skillet, nestling them into the sauce. Keep the skillet simmering and cook chicken in sauce for 25 minutes. When done season lightly with freshly ground pepper and salt if desired.
6. Cacciatore may be spooned over cooked pasta, like linguine. You can also sprinkle grated parmesan cheese or torn fresh basil on top.
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