RECIPE FOR CHICKEN CACCIATORE IN THE OVEN RECIPES

Steps:

• Preheat your oven to 375”F
• Slice the leek in half lengthwise and then thinly slice it crosswise. Rinse well in a bowl of cold water, allowing all the dirt to fall to the bottom of the bowl. Gently scoop out all the leeks and lightly pad dry on paper towels.
• Heat up a large cast iron dutch oven over medium flame. Add the olive oil and the garlic cloves and sear them until golden all over. Add the leeks with a pinch of sea salt. Sautee for about 10 minutes then stir in the oyster mushrooms and carrots. Toss to coat and cook for a couple of more minutes to create layers of flavor.
• Add the chicken legs to the pot and sprinkle with the sea salt, then toss to coat well. Pour in the red wine and bring to a simmer. Allow it to reduce a little, about 5 minutes. Add the sliced bell pepper, bay leaves, thyme, red pepper flakes, and tomatoes to the pot. Bring to a simmer and cover with a tight lid.
• Oven Method:
• Stove Top Method:
• Slow Cooker Method:

Steps:

• Preheat the oven to 350 degrees F.
• Salt and pepper both sides of the chicken. Dredge the chicken in the flour.
• Heat the olive oil and butter in a heavy ovenproof skillet or Dutch oven over medium-high heat. Place the chicken skin-side down in the skillet, four pieces at a time. Brown on both sides, then remove to a clean plate. Repeat with the remaining chicken. Pour off half the fat and discard.
• Add the sliced bell peppers and onions to the skillet, as well as the garlic. Stir around for 1 minute. Add the mushrooms and stir around for 1 minute. Add the thyme, turmeric and 1/2 teaspoon salt. And the crushed red pepper flakes if you like things a little spicy. Add extra black pepper to taste. Stir, then pour in the wine and allow to bubble.
• Pour in the tomatoes and stir to combine. Add the chicken back to the skillet skin-side up, without totally submerging it. Cover and put into the oven for 45 minutes. Remove the lid and increase the heat to 375 degrees F. Cook for an additional 15 minutes.
• Meanwhile, cook the pasta according to the package directions. Do not overcook! Drain and set aside.
• Transfer the chicken pieces to a plate, followed by the vegetables. Return the skillet to the burner and turn the heat to medium high. Cook and reduce the sauce for a couple of minutes.
• Pour the noodles onto a large platter or into a big serving bowl. Add the vegetables all over the top, then place the chicken pieces on top of the vegetables. Spoon the juices from the skillet over the chicken and noodles.
• Before serving, sprinkle on chopped fresh parsley and grated Parmesan.