Chicken Cacciatore by Chef Clay Smith
2
Points®
Temps total: 1 h 8 min • Préparation: 10 min • Cuisson: 58 min • Portions: 6 • Difficulté: Facile
Ingrédients
Uncooked bone-in skinless chicken thigh
6 thigh(s)
Table salt
1 tsp(s)
Black pepper
1 tsp(s)
Olive oil
2 tbsp(s)
Carrots
1 medium, sliced
Celery
1 stalk(s), medium, sliced
Bell pepper
2 item(s), medium, roughly chopped
Onion
1 medium, roughly chopped
Garlic
2 clove(s), large, minced
Canned whole peeled tomatoes
28 oz, (1 x 796mL can), preferably San Marzano
Red wine vinegar
2 tsp(s), or white wine vinegar
Bruschetta by Chef Clay Smith
¼ cup(s), (optional)
Fresh basil
¼ cup(s), roughly torn, as garnish
Instructions
1
Over the stovetop, pre-heat a large sauté or braiser pan over medium-high heat.
2
Season chicken with salt and pepper.
3
Add oil and chicken into pan, skin side down.
4
Continue cooking over medium-high heat until chicken is browned.
5
Flip chicken over and add carrots, peppers, celery and onions into the pan.
6
Continue cooking over medium-high heat, stirring often, until vegetables are softened.
7
Add garlic into pan and continue to cook for an additional minute before adding the tin tomatoes.
8
Gently break up tomatoes and incorporate into the chicken and vegetables.
9
Cover and let cook over low heat for 30-45 minutes or until chicken is falling off the bone.
10
Remove from heat and add vinegar, salt, basil and bruschetta.
11
Mix together and serve.
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