I couldn't be more happy with the result. It was comforting, satisfying, and the thyme and parsley really enhanced the flavors of the stew-like dish. Try it out! It was absolutely delish!
Sicilian Chicken Cacciatore
Adapted from Real Simple
Yield: 4 servings
1/2 cup AP flour
1 1/4 tsp kosher salt
3/4 tsp black pepper
1 (4 lb.) chicken, cut into pieces
1/4 cup olive oil
1 medium yellow onion, roughly chopped
2 carrots, diced
1 small celery stalk, diced
5 cloves garlic, finely chopped
6 sprigs fresh thyme
1 bay leaf
1 (28 oz.) can plum tomatoes, diced
1/2 cup dry red wine
1/4 cup chopped fresh flat-leaf parsley leaves
1. In a shallow bowl, combine the flour, 1 teaspoon of salt, and 1/2 teaspoon of the pepper. Rinse the chicken and pat it dry with paper towels. Coat the chicken in the flour mixture, shaking off any excess.
2. Heat the oil in a Dutch oven over medium-high heat. In batches, add the chicken to the pan. Cook the chicken until browned, about 4-5 minutes per side. Transfer to a plate and set aside.
3. Add the onion to the pan and cook for 2 minutes. Add the carrot, celery, garlic, thyme, and bay leaf. Cook, stirring occasionally, for 10 minutes.
4. Add the tomatoes, wine, and remaining salt and pepper. Stir to mix with the vegetables and bring to a simmer.
5. Add the chicken and reduce the heat to low. Simmer for 45-55 minutes, turning the pieces of chicken halfway through. Ensure the chicken is submerged in the tomato-vegetable mixture.
7. Remove and discard the bay leaf. Stir in the parsley and serve on individual plates.
8. Enjoy with some bread or over your favorite pasta!