Chicken Cacciatore

DF, GF

A month ago I went to an amazing spice shop in Chicago and found myself some real treasures.  One was some italian seasoning.  It’s the perfect blend of basil, oregano, parsley, garlic, and salt.  I’ve thrown it in sauce, but it made this chicken cacciatore out of this world.  So go to your local spice shop for your own blend and make this recipe tonight.  You will not be disappointed.

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Chicken Cacciatore
8 chicken thighs
3 tbs italian seasoning
1 red bell pepper, chopped
1 onion, chopped
8 oz baby bella mushrooms, sliced
2 garlic cloves, minced
2 tbs tomato paste
2/3 c red wine
2/3 c chicken broth
2/3 c water

Preheat a large dutch oven over medium high heat.  Coat the pot with just enough oil to coat the bottom of the pan.  Season chicken thighs with 2 tbs italian seasoning.  Add chicken thighs in 2 batches to the pot.  Let brown on each side, but not cooked through, about 8 minutes.  Remove chicken thighs and set aside.  Add pepper, onion, mushrooms, garlic, and remaining 1 tbs of italian seasoning.  Cook until vegetables start to soften about 3 minutes.  Add tomato paste and stir to incorporate.  Add red wine while scrapping up the brown bits from the bottom of the pot then add chicken stock and water.  Place chicken back in pot, then cover and reduce heat to low.  Cook for 30 minutes, then serve.

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