Yummy Braised Chicken Cacciatore

I bought some chicken thighs on sale and decided to try a recipe I'd saved for Chicken Cacciatore. Surprisingly, it's another dish that Greg has never eaten or even heard of! I mean, he LOVES chicken and tomatoes so how could that be possible? Anyway, this recipe was adapted from Cooks Illustrated and featured mushrooms and sage. It was REALLY easy and the chicken cooked perfectly with lots of great flavor! I served them over some Knorr Rice in Chicken Flavor and it was the perfect way to end the weekend!

Ingredients:


4 bone-in skin-on chicken thighs
1 tsp olive oil
1 small onion, chopped
1 c sliced mushroom
2 medium cloves garlic , minced
1 Tbsp all-purpose flour
1/2 c dry red wine
1/2 cup chicken broth
1 c canned or fresh diced tomatoes (I used some grape tomatoes)
1 tsp minced fresh thyme leaves
1 tsp dried sage


Prep:


1. Season chicken with salt and pepper. Heat oil in Dutch oven over medium-high heat until shimmering, about 2 minutes. Add chicken thighs, skin-side down, and cook, not moving them until skin is crisp and well browned, about 5 minutes; using tongs, flip chicken and brown on second side, about 5 minutes longer. Transfer browned chicken to large plate and set aside.


2. Add onion, mushrooms, and 1/2 teaspoon salt; sauté over medium-high heat, stirring occasionally, until moisture evaporates and vegetables begin to brown, 6 to 8 minutes. Add garlic and sauté until fragrant, about 30 seconds.


3. Stir in flour and cook, stirring constantly, about 1 minute. Add wine, scraping pot bottom with wooden spoon to loosen brown bits. Stir in stock, tomatoes, thyme, sage, salt and pepper to taste.


4. Submerge chicken pieces in liquid and bring to boil; cover, reduce heat to low, and simmer until chicken is tender and cooked through, about 20 to 30 minutes, turning chicken pieces with tongs halfway through cooking. (Instant thermometer should register 190°F in thickest part of the meat.)