I love the flavor combinations in Chicken Cacciatore,but I hate the flabby skin and greasiness of the traditional braising method.
Some recipes remove the skin after browning before adding it to the braising liquid,but then you're just throwing away the beautiful crisp caramelized skin.My solution is to finish cooking the browned chicken nestled on top of the vegetables so only the bottom half of the meat rests below the liquid with the skin exposed.Finishing the braise in a hot oven cut down on cooking time and also kept the skin extra crisp.Serves 4.
Ingredients
8 bone-in skin-on chicken thighs(2 1/2-3 pounds),trimmed of excess fat
table salt and freshly ground black pepper
1 tablepoon olive oil
8 oz Crimini or button mushrooms quartered pole to pole
1 large sweet onion,halved and thinly sliced pole to pole(about 2 cups)
1 large red pepper,stemmed,seeded and diced into 1/2 inch pieces (about 1 cup)
1 small fennel bulb,cored,stalks and outer leaves removed,thinly sliced (about 1 cup)
4 medium cloves garlic,peeled,minced by hand or through a garlic press
1 tablespoon tomato paste
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon dry oregano
1 tablespoon flour
1/2 cup sweet marsala wine
1/2 cup chicken stock
1-14 1/2 oz can diced tomatoes,drained
1 cup dry red wine
1-2in piece parmesan cheese rind
1/4 cup fresh basil leaves,rolled and thinly sliced (chiffonade)
Instructions
Pat chicken dry with paper towels and season with salt and pepper.Heat oil in a 12 inch oven proof skillet over medium high heat until shimmering.Add four thighs,skin side down and cook without moving until well browned and skin releases without resistance from the bottom of the skillet,about 5 minutes.Flip chicken with tongs and cook on second side until lightly browned,about 3 minutes.Transfer browned chicken to a large plate.Brown remaining chicken thighs,transfer to plate and set aside.Drain fat from pan into a small heatproof bowl leaving browned chicken fond in pan. You should have about 2 1/2 tablespoons fat. If not, add enough olive oil to reserved fat to equal 2 1/2 tablespoons total.
Adjust oven rack to middle position and preheat oven to 475 degrees.
Return 1 tablespoon reserved chicken fat to the skillet over medium heat.Add mushrooms and cook until browned on all sides,about 5 minutes.Deglaze pan with 1/4 cup of the Marsala,scraping fond from the bottom of the pan with a wooden spoon.When liquid is dissolved,add 1 tablespoon chicken fat to pan followed by the onions,peppers and fennel.Sauté,stirring occasionally until vegetables begin to soften and lightly brown,about 5 minutes.Clear a small circle in center of pan and add remaining reserved chicken fat, followed by tomato paste and garlic.Let cook in the fat for about 1 minute to intensify and caramelize the tomato paste,then stir into vegetables.Sprinkle flour evenly over vegetables and stir until no dry flour is remaining,about 1 minute.Deglaze vegetables with remaining Marsala,continuing to scrape any fond from bottom and sides of pan into vegetables,about 2 minutes.Stir in red wine,chicken stock,tomatoes,oregano,pepper flakes,cheese rind and 1/4 teaspoon black pepper.Bring to a vigorous simmer and cook,stirring occasionally to prevent burning,until liquid is reduced by 1/4th and beginning to thicken,5-7 minutes.
Nestle browned chicken thighs on top of vegetables skin side up in the braise so skin is above the surface of the liquid. Transfer the skillet into the preheated oven and cook uncovered until chicken registers 175 degrees when an instant read thermometer is inserted into the thickest part of the thighs,8-12 minutes.Transfer chicken to a plate and remove parmesan rind from braise.Stir half of fresh basil into braise and adjust seasoning with salt and pepper.Spoon sauce and vegetables over your favorite pasta,gnocchi,risotto,polenta or mashed potatoes.Top each serving with 2 chicken thighs and garnish with remaining basil.
