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Ingredients

• 8 skinned, bone-in chicken thighs (about 4 lb.)
• 1 teaspoon kosher salt
• 1 teaspoon freshly ground black pepper
• 1 cup all-purpose flour
• 1/4 cup olive oil, divided
• 3 cups Shiitake mushrooms, sliced
• 1/2 cup shallots, finely chopped
• 2 anchovies, coarsely chopped
• 3 garlic cloves, minced
• 3 tablespoons capers, drained
• 2 cups dry red wine
• 1/3 cup balsamic vinegar
• 4 fresh sage leaves
• 1 bay leaf
• Kosher salt and freshly ground black pepper to taste
• Semolina Polenta
• 1/2 cup fresh flat-leaf parsley, coarsely chopped

Description

“I’m A Food History Nut Who Loves Uncovering The Origins Of Recipes. Originally, Chicken Cacciatore Did Not Incorporate The Tomatoes We Assume. Instead, Wine Or Vinegar Was The Base For The Braise, So The Sauce Was Quite Dark. This Version Is Inspired

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