Chicken Cacciatore with Portobellos and Sage

17 comments

Appears in Cook's Illustrated September/October 2000

We found a way to make this Italian-American dish so it has moist meat and a silken, robust sauce. The secret is in the skin.

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...

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