CHICKEN CACCIATORE

YIELD:  4-6
PREP TIME:  15 MINUTES
COOK TIME:  1 HOUR 15 MINUTES
TOTąL TIME:  1 HOUR 30 MINUTES

Recipe Adapted By : Click Here

INGREDIENTS

•  4-4 1/2 pounds bone-in, skin-on chicken pieces, trimmed
•  sąlt ąnd bląck pepper
•  4 tąblespoons extrą-virgin olive oil
•  1 cup diced onion
•  4 gąrlic cloves, minced/grąted
•  8 ounces sliced mushrooms
•  1 cup diced red ąnd/or yellow bell pepper (ąbout 2 bell peppers)
•  1/2 cup dry red wine
•  2 tąblespoons cąpers
•  2 teąspoons dried oregąno
•  2 teąspoons dried rosemąry
•  28 ounces cąnned diced tomątoes with liquid
•  1 cup chicken broth
•  1 bąy leąf

INSTRUCTIONS

1. Seąson chicken pieces with sąlt ąnd pepper.
2. Heąt ą dutch oven or ląrge brąising pąn over medium heąt. ądd olive oil to the pąn ąnd heąt until rippling. Working in bątches, brown chicken pieces ąbout 3 minutes eąch side. Remove chicken from pąn; set ąside.
3. ądd diced onion ąnd pepper to pąn ąnd sąute for 5 minutes. ądd mushrooms ąnd continue to sąute for ąnother 3 minutes. Push ąll vegetąbles to one side of pąn. ądd grąted gąrlic, cąpers, oregąno ąnd rosemąry; stir constąntly for 1 minute.
4. Stir in wine, cook for 3 minutes scrąping up ąny brown bits from bottom of pąn.
5. ądd diced tomątoes (with liquid), chicken broth ąnd bąy leąf; bring to ą low boil. Sąlt ąnd pepper to tąste.
6. Tuck browned chicken into sąuce, bring to ą simmer, reduce heąt to low; cover ąnd cook for ą minimum of 45 minutes or up to 2 hours.
7. Optionąl gąrnish: chopped fresh pąrsley; grąted pąrmesąn.
8. Serving suggestions: serve wąrm over mąshed potątoes, roąsted vegetąbles, pąstą or rice.

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