Chicken Cacciatore

IMG_8685Hello everyone–  My sis Luanne and her Ted are with us  for a few days before they head back to their home in China.  Lulu is my cooking buddy– We specialize in whipping up a whole table full of desserts together.  But tonight it was a quiet dinner at home–  just this Chicken Cacciatore, chicken and a savory sauce piled on a bed of pesto tortellini with a bright crispy salad.

CHICKEN CACCIATORE
1/4 cup flour
1 tsp. salt
!/2 tsp. freshly ground black pepper
6 to 8 chicken thighs
1/4 cup olive oil
1 onion, chopped
1 carrot, diced into bits
4 cloves garlic, minced
3 sprigs fresh thyme
2 bay leaves
2  14oz. cans petite cut tomatoes with garlic
1/3 cup dry red wine
2 tab. cornstarch

In a shallow bowl, combine the flour, salt and pepper.  Heat the oil in a large pan and then dredge the chicken in the flour mixture and set it in the hot oil.  (If your pan is not large, do just half at a time)  Cook it for 3  or 4 minutes on both sides to brown it well.  Then remove the chicken from the pan.  Scoop the onion and carrot into the hot pan and cook for 4 or 5 minutes until they are tender.  Then add the garlic, thyme and bay leaves and cook a minute more.  Finally, pour in the tomatoes and red wine.  Bring it to a low simmer and tuck the chicken back into the bubbling sauce.  Simmer gently for 30 to 40 minutes until the chicken is cooked through (depending on the size).

Meanwhile, you can cook up the tortellini or pasta.  When the chicken is finished, set it on top of the drained pasta on a platter.  Bring the sauce in the pan to a rolling boil and shake the cornstarch with 1/2 cup of water in a little container with a lid.  Mix the cornstarch and water into the boiling sauce and stir a couple minutes until it thickens.  Spoon the thickened sauce over the chicken and tortellini– and dig in!

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