Skirt’s Chicken Cacciatore
~ Skirt in the Kitchen ~
Prepare fresh ingredients– Roughly slice and chop 1 pound mushrooms; finely chop 2 cups red onion.
Chop finely 1 green bell pepper, 1 large green tomato (or 2 medium),
1 carrot,
and 1 minced clove elephant garlic. Set aside ingredients.
In 3 tablespoons hot olive oil,
braise 10 boneless, skinless chicken thighs (salt and peppered beforehand)– work in batches. Lightly browned on both sides of each, remove from braising pan. Saute the onion, first, then additional chopped vegetables. (You will need to stir often from here on out, through duration of cooking, until the final 30 minutes… )
Stir in (still on high heat) 1/4 cup chopped pitted Kalamata olives.
When vegetables lose moisture, beginning to stick to the bottom of the pan, pour and stir in 1 cup vodka and 1 cup chicken broth. Season with 2 bay leaves; lightly salt and pepper.
Finely chop fresh oregano to equal 1 tablespoon. Allow liquid to be absorbed again, holding a medium-high heat.
Squeeze oil from an 8. 5-ounce jar sun-dried tomatoes in paper towels, then add dried tomatoes to sauteed vegetables.
Mixture will be a little dry again– Suppose to be, don’t worry– time to add more liquid to keep building in flavors… Stir 1 whole can, 28 ounces, petite diced plum (nice texture) tomatoes. Stir in 2 more cups chicken broth. Sprinkle white balsamic vinegar and Tamari; stir, taste for possible addition of just a little more salt and black pepper. Add a pinch of smoked paprika. Bring new liquid and mixture up to a boil, simmer chicken thighs covered in the hearty chunky sauce without a lid for 20 minutes– (Do not disturb these last 30 minutes of cooking.)
After 20 minutes simmering without a lid, place a lid to cover and turn the heat to the lowest simmer for 10 minutes. Serve immediately thereafter, atop with flat-leaf parsley and sliced Kalamata olives.
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