Chicken Cacciatore

1. 1

   Preheat oven to 4000.

2. 2

   In a large casserole dish, arrange the thighs in one layer, skinned-side up. Sprinkle with a pinch of salt and pepper, and then roast in the oven for 20 minutes.

3. 3

   Meanwhile, in a large skillet, heat the olive oil over moderate heat. Add the garlic, carrots, onions, celery, mushrooms, and roasted peppers. Saute the mixture for 20 minutes or until the ingredients are brown and caramelized. Add the chicken stock, port wine, balsamic vinegar, crushed tomatoes, marinara sauce, and bay leaf. Bring the mixture to a boil, and then pour it over the chicken thighs. Cover the casserole dish with aluminum foil, and then return it to the oven. Bake for 60 minutes.

4. 4

   Cook the pasta and serve with the Chicken Cacciatore. Garnish with the cheese.

No additional tips available.