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Sweet Basil's Chicken Cacciatore

Source of Recipe


Recipe Newsletter






List of Ingredients



• 2 lbs. boneless, skinless chicken thighs
  
• Kosher salt and black pepper, to taste
  
• 2 Tbsp olive oil
  
• 2 medium carrots, diced
  
• 1 onion, diced
  
• 1/2 cup minced garlic
  
• 2 stalks celery, diced
  
• 10 medium mushrooms, diced
  
• 3 red bell peppers, sliced
  
• 4 Roma tomatoes, diced
  
• 2 cups chicken stock
  
• 1-1/2 cups Port wine
  
• 1-1/2 cups red wine
  
• 1 cup balsamic vinegar
  
• 1 bay leaf
  
• 1 to 2 lbs. uncooked pasta
  
• 2 Tbsp asiago or Parmesan cheese
  
• 1 bunch fresh basil, chopped
  






Instructions



1. Preheat oven to 400 degrees (F). Sprinkle the chicken thighs with generous amounts of salt and pepper.
   
   
2. Place chicken thighs in a large, oven-proof casserole and roast for about 20 minutes, until they are fairly well-cooked but still juicy.
   
   
3. Meanwhile, heat the olive oil in the bottom of a stockpot. Saute the carrots, onions, garlic, celery, mushrooms and peppers until well-browned. Add the tomatoes, chicken stock, two types of wine, and balsamic vinegar. Bring to boil and pour over the chicken. Add the bay leaf and return the casserole to the oven. Bake for 20 minutes.
   
   
4. Bring a pot of salted water to a boil and cook the pasta until it is barely cooked. Drain -- but do not rinse -- the pasta, reserving some of the pasta cooking water.
   
   
5. Add the pasta to the casserole and let it finish cooking (out of the oven) in the sauce, about 2 to 3 minutes, depending on how you like your pasta. (If the sauce is a little dry, add some of the pasta cooking water. If it is too watery, let the pasta sit and soak up some of the liquid.)
   
   To serve, garnish with cheese and basil.
   
   Makes 4 to 6 servings.