Chicken with Cacciatore Sauce
This is so damn good, you should really just make it right now.
8 Skin-on bone-in chicken thighs
Kosher salt and freshly ground pepper
3 slices bacon (I used three slices of Coppa)
1/4 medium onion
4 oz cremini mushrooms
1 tsp fresh rosemary leaves
1 tbsp extra-virgin olive oil
1 28-oz can whole San Marzano tomatoes
1/4 c dry red wine
1/3 c pitted kalamata olives, plus 1 tbsp brine from the jar
Position a rack in the upper third of the oven and preheat to 475º. Pat the chicken dry and season with salt and pepper. Place skin-side up in a shallow baking pan and roast until skin is golden brown and chicken is cooked through, about 35 min.
Meanwhile, pulse the bacon, onion, mushrooms and rosemary in a food processor until finely chopped. ( I used a Slap Chop ™… too lazy to get the food processor.) Heat the olive oil in a large skillet over medium-high heat. Add the vegetable mixture and 1/4 tsp salt. Cover and cook, stirring occasionally until softened, about 8 minutes.
Puree the tomatoes in the food processor. Add the wine to the skillet and boil, uncovered until almost completely reduced, 2 to 3 minutes. Add the pureed tomatoes and return to a boil. Reduce the heat, partially cover and simmer, stirring occasionally until slightly thickened, about 20 minutes. Stir in the olives and brine and season with salt and pepper.
By Tarra Diddle on 2011-03-28 20:32:53