Ingredients
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2 lbs boneless skinless chicken thighs
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salt and pepper
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2 tablespoons olive oil
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3 cloves garlic, finely chopped
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2 carrots, chopped
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3 stalks celery, chopped
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10 mushrooms, quartered
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1 cup chopped bottled roasted red pepper
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2 cups chicken stock
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1 3/4 cups port wine
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3/4 cup balsamic vinegar
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1 (28 ounce) can imported whole tomatoes, crushed in a bowl
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1 bay leaf
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1 lb farfalle pasta, cooked until tender,and drained (bowtie)
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1/4 cup grated parmesan cheese or 1/4 cup asiago cheese
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2 tablespoons chopped fresh basil
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2 medium onions, chopped
Instructions
- Set the oven at 400 degrees.
- In a large ovenproof dish, arrange the thighs in one layer, skinned side down.
- Sprinkle with salt and pepper.
- Roast the chicken for 20 minutes.
- In a large skillet, heat the oil.
- Cook the garlic, carrots, onions, celery, mushrooms and roasted peppers over medium heat, stirring often, for 20 minutes.
- Add the stock, port, balsamic vinegar, crushed tomatoes, and bay leaf.
- Pour this over the chicken thighs, cover with foil, and return the dish to the oven.
- Cook the cacciatore for 1 1/2 hours.
- Toss the pasta and cacciatore and transfer to a serving bowl.
- Sprinkle with cheese and basil.