Chicken Cacciatore Pronto |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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I took the classic theme of chicken cacciatore (which is usually made with a whole chicken) and re-created it with a minimum of ingredients and cooking time. The result is lots of flavor from using only chicken thighs and a base layer of seasoning from dried porcini mushrooms-a perfect weeknight or 'everyday' meal. - Michael Chiarello Ingredients:
1 (1/2-ounce) package dried porcini mushrooms |
1 cup hot water |
2 teaspoons olive oil |
8 skinless, boneless chicken thighs (about 1 pound) |
1 teaspoon salt |
1/2 teaspoon freshly ground black pepper |
3 garlic cloves, minced |
3 tablespoons minced fresh parsley, divided |
3/4 cup canned crushed tomatoes |
1/2 cup fat-free, less-sodium chicken broth |
1/2 cup water |
Directions:
1. Combine mushrooms and hot water in a bowl; cover and let stand 30 minutes. Remove mushrooms with slotted spoon. Finely chop mushrooms; set aside. Strain the soaking liquid into a bowl through a sieve lined with cheesecloth or paper towels. Discard solids; reserve soaking liquid.
2. Heat oil in a large nonstick skillet over medium-high heat. Sprinkle chicken with salt and pepper. Add chicken to pan; cook 4 minutes on each side or until browned. Remove chicken from pan. Reduce heat to medium. Add garlic to pan; cook 2 minutes or until golden, stirring constantly. Add 2 tablespoons parsley; cook 30 seconds, stirring constantly. Add chopped mushrooms; cook 30 seconds, stirring constantly. Stir in the reserved soaking liquid, tomatoes, broth, and water; bring to a simmer. Return chicken to pan, and reduce heat to low. Cover and cook for 10 minutes or until the chicken is done.
3. Remove chicken; keep warm. Increase heat to medium-high; cook until sauce is reduced to 1 cup (about 5 minutes). Spoon sauce over chicken; sprinkle with 1 tablespoon parsley.
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