Chicken Cacciatore with Portobellos and Sage
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.
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...