Chicken Cacciatore By Chef Terrence Tookes

Chicken Cacciatore By Chef Terrence Tookes

Ingredients:

  • 4 chicken thighs deboned preferable or legs bone in, skin on, trimmed of excess fat

  • Kosher salt and black pepper

  • 1 cup flour

  • 2 Tbsp oil

  • 1 small yellow onion julienned

  • 1 red bell pepper julienned

  • 1 green bell pepper julienned

  • 8 ounces mushrooms (white or baby bella) cleaned and sliced

  • 3 garlic cloves minced

  • 2 sprigs fresh oregano

  • 3 sprigs fresh thyme

  • 1⁄2 tsp. red pepper flakes

  • 1 cup chicken broth

  • 28 ounce can crushed tomatoes

  • 1 lb of spaghetti

Directions:

Pat the chicken dry and season with salt and pepper on both sides and underneath the skin.
Dust Chicken in seasoned flour, shake off all excess flour

In a large pan heat oil over medium-high until shimmering. Add the chicken, skin side down first. Cook until golden brown, then turn over to brown on the other side. Remove the chicken and set aside on a plate.

In the same pan, add the onions, peppers, mushrooms, and garlic. Cook over medium heat, tossing regularly. Add salt, pepper, oregano, fresh thyme, and red pepper flakes. Allow the vegetables to cook for 5 to 6 minutes or until tender. Add the chicken broth and cook until it has reduced by about 1/2, then add the tomatoes. Cook for 5 minutes over medium heat, stirring occasionally.
Now add the chicken pieces back to the pan. Reduce the heat to medium-low. Cover and allow the chicken to cook for 20 min or until your chicken reaches 165 degrees.

Pasta (Thin Spaghetti)
Cook according to directions. Toss in olive oil. Top pasta with Sauce and peppers. Place chicken on top of sauce and enjoy.