Ingredients with Measurements:
- 4 bone-in, skin-on chicken thighs
- 4 slices of bacon
- 1 onion, chopped
- 2 cloves of garlic, minced
- 1 red bell pepper, chopped
- 1 can of diced tomatoes (14 oz)
- 1 tbsp of tomato paste
- 1 tbsp of smoked paprika
- 1 tsp of dried oregano
- 1 tsp of dried thyme
- 1/2 cup of chicken broth
- Salt and pepper to taste
- 1/4 cup of chopped fresh parsley
Special equipment needed:
- Baking dish (9x13 inches)
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a large skillet, cook the bacon over medium heat until crispy. Remove the bacon from the skillet and set aside.
3. In the same skillet, add the onion and garlic and cook until softened.
4. Add the red bell pepper, diced tomatoes, tomato paste, smoked paprika, dried oregano, and dried thyme. Stir to combine.
5. Add the chicken broth and bring the mixture to a simmer.
6. Season the chicken thighs with salt and pepper.
7. Place the chicken thighs in a baking dish and pour the tomato mixture over the chicken.
8. Crumble the cooked bacon over the top of the chicken.
9. Cover the baking dish with foil and bake for 45 minutes.
10. Remove the foil and bake for an additional 15 minutes or until the chicken is cooked through and the sauce is bubbly.
11. Sprinkle the chopped parsley over the top of the chicken before serving.
Time:
Preparation time: 15 minutes
Cooking time: 1 hour
Temperature:
375°F
Serving size:
4 servings
Nutritional information:
Calories: 390
Fat: 23g
Carbohydrates: 12g
Protein: 32g
Sodium: 740mg
Sugar: 6g
Substitutions for ingredients:
- Chicken thighs can be substituted with chicken breasts or drumsticks.
- Bacon can be substituted with pancetta or prosciutto.
- Red bell pepper can be substituted with green bell pepper or poblano pepper.
Variations:
- Add sliced mushrooms to the tomato mixture.
- Use Italian seasoning instead of dried oregano and dried thyme.
- Top the chicken with shredded mozzarella cheese during the last 5 minutes of baking.
Tips and tricks:
- To make the chicken skin crispy, broil it for 2-3 minutes after baking.
- Use a meat thermometer to ensure the chicken is cooked through (165°F).
- Serve the chicken with crusty bread to soak up the sauce.
Storage instructions:
Store the leftover chicken in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the chicken in the microwave or oven until heated through.
Presentation ideas:
Serve the chicken in individual plates or bowls with a side of crusty bread.
Garnishes:
Garnish the chicken with additional chopped parsley or grated Parmesan cheese.
Pairings:
Serve the chicken with a side of roasted vegetables or a green salad.
Suggested side dishes:
- Roasted potatoes
- Garlic bread
- Steamed rice
Troubleshooting advice:
- If the chicken is not cooked through after baking, cover it with foil and bake for an additional 10-15 minutes.
- If the sauce is too thin, simmer it on the stovetop until it thickens.
Food safety advice:
- Always wash your hands and utensils before handling raw chicken.
- Cook the chicken to an internal temperature of 165°F to ensure it is safe to eat.
Food history:
Hunter's chicken (also known as chicken cacciatore) is a traditional Italian dish that originated in Tuscany. It was originally made with rabbit or game birds that were hunted by the local hunters.
Flavor profiles:
The dish has a rich and savory flavor from the chicken, bacon, and tomato sauce. The smoked paprika adds a smoky and slightly spicy flavor, while the herbs add a subtle earthiness.
Serving suggestions:
Serve the chicken with a glass of red wine, such as Chianti or Sangiovese.
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Taste: Savory, Tangy, Spicy, Herbaceous, Smoky