Cacciatore - Swwet Basil

• 2 lbs boneless, skinless, chx thighs
• 2 tbls OO
• 3 cloves garlic, minced
• 2 carrots chopped
• 2 spanish onions, chopped
• 4 stalks celery, chopped
• 10 thite mushrooms, quartered
• 1 cup roasted red peppers, sliced into 1/2 in wide ling strips
• 2 cups chx stock
• 1 3/4 port wine
• 3/4 balsamic vinegar
• 1 28 oz can crushed whole tomatoes
• 1 bay leaf
• 1 lb farfalle pasta
• 1/4 cup grated cheese (parm or asiago)
• chopped fresh basil

1. Preheat oven to 400
2. ina large casserole dish arrange the thighs in one layer, skinned side up. sprinkle with a pinch of S&P and then roast in the oven for 20 mins
3. In large skiller, heat OO over moderate heat. Add the garlic, carrots. onions, celery, mushrooms, and roasted peppers. Saute the mixture for 20 mins, or until the ingredients are brown and caramelized. Add the chx stock, port, balsalmic, crushed tomatoes, and bay leaf. Bring to a boil, and then pour over the chx thighs. Cover casserole dish with aluminum foil, and rteturn it to the oven. Bake for 90 mins.
4. When cacciatore is almost done cooking, bring 6 qrts of salted water to a boil. Cook the farfalle for 6 mins, or until al dente, drain.
5. Toss the pasta with the chx cacciatore and then evenly distribute. Garnish with the cheese and basil

thighs, garlic, carrots, onions, stalks celery, mushrooms, red peppers, chx stock, port wine, balsamic vinegar, tomatoes, bay leaf, pasta, grated cheese, fresh basil

Taken from www.epicurious.com/recipes/member/views/cacciatore-swwet-basil-50165780 (may not work)