I use skinned thighs – because I have dogs.
Also, because unless it’s crispy from frying / oven frying or grilling, I don’t particularly like it.
The dogs, on the other hand, love it.
Skin the thighs by simply pulling it off. You may need to cut in a few places. Then cut it up, reserving all the fat, fry it a bit and give it to the dogs in their kibble for dinner.
They will be deliriously happy and you will feel like a righteous human.
I added tomato paste to the sauce to thicken it a bit. I use home-grown tomatoes, that are frozen.They tend to be a bit ‘thinner’ than commercial, canned Roma tomatoes. Use it or not.
Skillet Chicken Thighs Cacciatore
Total time: 40 minutes
Ingredients:
- 4 chicken thighs, skinned
- 4oz (120gr) mushrooms, sliced
- 1 red onion, chopped
- 1 red pepper, chopped
- 2 cloves garlic, minced
- 2 cups (15oz, 450gr) tomatoes, peeled, chopped
- 1/2 cup (4oz, 120ml) red wine
- 1 tsp oregano
- 1 tsp paprika
- 1 tbs tomato paste, optional
- 1 tbs olive oil
Instructions:
- Heat oil in medium skillet over medium-high heat.
- Add chicken thighs and brown on both sides, about 5 minutes.
- Add mushrooms, onion, pepper, garlic, paprika, and sauté 5 minutes longer.
- Add tomatoes, wine, oregano, tomato paste, and stir to combine.
- Turn the thighs once or twice to coat with sauce.
- Cover, reduce heat and simmer 20 minutes.
- Serve from skillet or remove to a small platter, with sauce.
When we lived in Andorra we spent a lot of time in Barcelona – long weekend visits and day trips.
I never went into the 2 Gaudi houses: Casa Batlló and Casa Milà.
As it turns out, there was a good reason I missed them – they didn’t open to the public until after we moved.
On return trips we just re-visited our favorite places and never thought to look for anything newly opened.
Now we know better….
We toured Casa Batlló on this trip.
Yes, there was a line to get in…..
I loved this fireplace – especially the built-in seat on the side.
The rope across the front kept me from trying it out.
Everything in the house is curved. Note the door frame for the spiral staircase – also roped off.
This is the upper door frame separating 2 sitting rooms. The double doors open for one big room when needed.
Of course the ceilings and light fixtures were equally interesting:
More photos next time….
As many of you know, I don’t like too many photos in any one post – whether they are food or Gaudi.
If you would like more info: this Antoni Gaudí page provides visitors with Gaudí’s bio, works for sale, and exclusive articles, as well as up-to-date Gaudí exhibition listings.
Fascinating house! It seems you fixed the pop-up problem so I can read in peace. Thank you!
Thank the gods something worked lol, Gaudi was a very interesting architect, to say the least 😉
I would get dizzy in that house! But it’s very interesting.
Your recipe looks delicious. I only cook with chicken thighs. They stay nice and moist most of the time (there is that one occasion…) and I think they’re more flavorful than the chicken breast is. I toss my tomatoes in the freezer whole, in a plastic bag though. When I need tomatoes, I just run them under really hot water, peel the skins right off and toss them into whatever I’m cooking. While they’re not cut into nice squares, they’re just as tasty 🙂
It’s a very tall house… I like thighs – and the dogs like having the skin in their dog food lol,. I still use breasts, though, esp for stir-fries. If I had a bigger freezer I would do that, but mine is overflowing by the end of summer so I have to be very efficient lol
Are not the the Gaudi houses the most wonderful places ? I knew nothing about Gaudi would you believe till about two years ago….Australia is isolated or maybe I was !!!!!
They are all wonderful – and the park and the church and and lol He defines Barcelona!