Chicken Cacciatore with Portobellos and Sage

Name: Chicken Cacciatore with Portobellos and Sage
Yield: Serves 4
Cuisine: Italian
Ingredients: 8 , bone in chicken thighs (about 3 pounds), trimmed of excess fat; , Salt and ground black pepper; 1 teaspoon, olive oil; 1 , medium onion, chopped; 6 ounces, portobello mushroom caps (about 3 medium), wiped clean and cut into 3/4-inch cubes; 4 medium cloves, garlic, minced; 1 1/2 tablespoons, unbleached all-purpose flour; 1 1/2 cups, dry red wine; 1/2 cup, chicken stock or low-sodium canned chicken broth; , 1 can (14 1/2 ounces) diced tomatoes, drained; 2 teaspoons, minced fresh thyme leaves; 1 piece, Parmesan cheese rind (2 inches, about 1 ounce), optional; 2 teaspoons, minced fresh sage leaves

14 comments

Appears in Cook's Illustrated September/October 2000

SERVES4

TIME1¾ hours

Chicken Cacciatore with Portobellos and Sage

WHY THIS RECIPE WORKS

Using chicken thighs and removing the skin after a quick rendering solved the problems of soggy skin and greasy sauce in our chicken cacciatore recipe. Cooking the chicken in a combination of red wine and chicken broth, adding earthy mushro...

This is a members' feature.