Chicken Cacciatore

• 3 poundstoneless, skinless chicken thighs
• Kosher salt and cracked black pepper
• 2 Tbls.tlive Oil
• 4tloves garlic, minced
• 2 tarrots, chopped (about 2 cups)
• 2tpanish onions, chopped (about 2 cups)
• 4 ttalks celery, chopped (about 2 cups)
• 10 thite mushrooms, quartered (about 2 cups) - we used button mushrooms
• 1 Cuptoasted red peppers, sliced into 1/2 inch wide strips
• 2 Cupsthicken Stock
• 2 Cupstort Wine
• 1 Cuptalsamic Vinegar
• 1 (28 oz. can)tmported whole tomatoes, crushed
• 24 oz. Jartarilla Spicy Marinara (Ted's addition)
• 1 tay Leaf
• 1 Poundtarfalle (bowtie) Pasta
• 1/4 Cuptrated Cheese (such as Parmesan or Asiago), for garnish

1. Preheat oven to 4000.
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. 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. Cook the pasta and serve with the Chicken Cacciatore. Garnish with the cheese.

chicken, kosher salt, olive oil, garlic, carrots, onions, celery, white mushrooms, red peppers, chicken, vinegar, tomatoes, pasta

Taken from www.epicurious.com/recipes/member/views/chicken-cacciatore-52746521 (may not work)