Dried porcini mushrooms give an earthy, punch to this Italian classic. Although it tastes great hot from the oven, the fennel-and-mushroom combination mellows beautifully overnight.
Make Ahead Tip: Bake, let cool for 1 hour, cover with foil and refrigerate for up to 3 days. Reheat, covered, in a preheated 350 degrees F oven for 45 minutes.
- 1/2 ounce dried porcini mushrooms
- 1 cup boiling water
- 2 tablespoons extra-virgin olive oil
- 12 boneless, skinless chicken thighs (about 3 pounds), trimmed of fat
- 2 green Italian frying peppers (Cubanelles) or 1 large green bell pepper, seeded and cut into rings
- 1 large onion, halved and thinly sliced
- 1 large fennel bupound (1 pound), trimmed, halved, cored and thinly sliced
- 3 cloves garlic, minced
- 1 tablespoon minced fresh rosemary
- 2 teaspoons freshly grated orange zest
- 1 teaspoon fresh thyme leaves
- 3 tablespoons red wine vinegar
- 3/4 cup dry white wine
- 2 tablespoons tomato paste
- 1 teaspoon salt
Preheat the oven to 350 degrees F.
Place the mushrooms in a large bowl, pour boiling water over them and let soak.
Meanwhile, heat the oil in a large, high-sided skillet or Dutch oven over medium-high heat. Working in batches, brown the chicken on all sides, turning occasionally, 4-5 minutes. Transfer the chicken to a 9 x 13-inch baking dish.
Reduce the heat to medium and add the peppers and onion to the pan; cook, stirring often, until soft, about 3 minutes. Stir in the fennel; continue cooking, stirring often, until wilted, about 3 minutes.
Add the garlic, rosemary, orange zest and thyme; cook, stirring constantly, for 30 seconds. Pour in the vinegar and cook for 1 minute, stirring and scraping up any browned bits. Remove from the heat.
Drain the mushrooms in a fine sieve lined with a paper towel; reserve the soaking liquid. Rinse the mushrooms, then coarsely chop. Stir them into the pan along with the soaking liquid, wine, tomato paste and salt. Return to the heat, bring to a simmer, then pour the mixture over the chicken. Cover the baking dish with foil.
Bake the cacciatore until bubbling, about 45 minutes. Let stand for 10 minutes before serving (or follow make-ahead instructions).
Recipe reprinted by permission of Publisher. All rights reserved.
nutrition information per serving
337 calories; 16g total fat; 4g total saturated fat; 113mg cholesterol; 450mg sodium; 10g carbohydrates; 3g fiber; 33g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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