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2 lbs boneless skinless chicken thighs |
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3 cloves garlic, finely chopped |
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1 cup chopped bottled roasted red pepper |
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1 28oz can imported whole tomatoes, crushed in a bowl |
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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. |
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