Chicken Cacciatore

Ingredients

• 4 – 6  bone-in chicken thighs
• 1/4 cup all-purpose flour
• 1 tsp kosher salt & ground black pepper to taste
• 2 Tbsp olive oil
• 1 Tbsp butter
• 1 large onion, chopped
• 1/4 lb sliced mushrooms
• 1 can (28oz) fire roasted diced tomatoes
• 2 Tbsp tomato paste (I prefer to use tomato paste in the tube – it has a very long shelf life in the fridge)
• 1 cup dry red wine
• 1 Tbsp Italian herb blend
• 4 cloves garlic minced
• 1 Tbsp sugar
• hot cooked pasta
• grated parmesan cheese

Directions

1. Generously season chicken thighs on both sides with half of the salt.
2. Dredge in flour seasoned with remaining salt and pepper.
3. In a large skillet over medium high heat, brown the chicken in the olive oil and butter. Remove chicken to a platter.
4. In the same skillet, cook the onions and mushrooms until the onions begin to soften (5 – 7 minutes). Stir in garlic and sauté for 1 – 2 minutes.
5. Stir in the tomatoes, tomato paste, wine, herbs and sugar. Bring to a boil, then reduce to simmer. Cover and simmer for 10 minutes.
6. Return the chicken to the skillet, cover and cook for 30 – 45 minutes until the chicken is cooked through.
7. Serve over cooked pasta – generously sprinkle with parmesan cheese.