A delightful twist on the classic Chicken Cacciatore, this recipe brings a rich and hearty flavor to your table.
Coat the chicken pieces in the seasoned flour, ensuring an even coating.
Shake off excess flour to prevent clumping during cooking.
Heat the olive oil in a wok over medium heat and sear the chicken on both sides until golden brown. Remove and set aside.
Don't overcrowd the pan; cook in batches if necessary.
In the same wok, sauté the onion and garlic until softened and fragrant.
Stir frequently to avoid burning the garlic.
Deglaze the wok with red wine, scraping up any browned bits from the bottom.
Let the wine reduce slightly to concentrate its flavor.
Add the tomatoes, mushrooms, tomato paste, and spices to the wok. Stir well to combine.
Taste and adjust seasoning as needed.
Return the chicken to the wok, cover, and simmer on low heat for 45 minutes.
Check occasionally to ensure the sauce doesn't dry out; add a splash of water if needed.
Serve the chicken and sauce over cooked pasta or rice. Garnish with fresh basil if desired.
Warm the serving plates for a restaurant-style presentation.
