1633 N. Halsted Street
10 chicken thighs, bone-in, skin on
2 cups all purpose flour
1 cup olive oil
3 oz guanciale
1 large spanish onion, sliced thin
10 cloves garlic, peeled and sliced thin
1 cup red wine
4 heirloom sweet peppers, roasted to remove skins and sliced into strips
1 tsp chili flakes
2 cups mixed mushrooms, shiitake, cremini, oyster, button
1 Tbs fresh oregano
1 Tbs basil, torn
1/2 cup parsley leaves, picked from stems
2 Tbs capers, rinsed in cold water
1 quart chicken stock
1 quart tomato puree
1/4 cup sherry vinegar
Preheat oven to 350. Preheat roasting pan on the stove top over medium heat, add olive oil and guanciale and allow to render for 2 minutes, until translucent. Remove from pan, and reserve for later. Season chicken thighs with salt, and dredge in flour. Shake the thighs to remove excess flour. Place chicken thighs skin side down in pan, and cook without moving, for 5 minutes. Flip thighs and cook 2 minutes, and remove thighs and reserve. Add the mushrooms and roast quickly, remove and reserve. Add the onions, garlic, chili flakes and sweat over low/medium heat, and season with salt. Add the wine, and with wooden spoon scrape any browned bits from the bottom of the pan. Reduce by half. Place the reserved chicken, guanciale, capers, mushrooms and pepper strips back to the pot. Cover with the tomato, chicken stock, and vinegar and bring to a boil. Place a lid on the pot or parchment paper directly on the thighs and transfer to the oven. Cook for 40 minutes, or until the thighs are fork tender. Remove from oven, and allow to rest for 30 minutes. Serve the thighs, with some of the remaining sauce and peppers and garnish with torn basil, oregano and parsley leaves.
Note: This dish can be prepared ahead of time and reheated up to 4 days later.
Grape Crusader Punch
top off with YellowTail moscato
Stir all ingredients except wine. Add ice top with YellowTail Moscato. Garnish with a spring of mint.