Chicken Cacciatore

Chicken Cacciatore

Enjoy this version of chicken cacciatore – an Italian comfort food. This stew is terrific as a main dish for any night. It is tasty in a bowl or try it over buttered egg noodles or mashed potatoes.

Ingredients

• 1 whole chicken, cut into portions

• 2 tablespoons of olive oil

• 1 large yellow onion, diced

• 3 diced celery ribs

• 2 peeled and diced carrots

• 16 oz fresh sliced mushrooms - button, portabella, porcini; or mixed

• 4 minced garlic cloves

• 1 cup dry red wine

• 2 large cans (28- ounce) whole peeled tomatoes, hand-crushed

• 1 ½ teaspoons chopped fresh rosemary

• ½ teaspoon dried thyme

• ½ teaspoon dried oregano

• ¼ teaspoon crushed red pepper flakes

• 1 bay leaf

• 2 tablespoons all-purpose flour

• Kosher salt and fresh cracked pepper to taste

• 3 tablespoons chopped fresh parsley

Instructions

Season the chicken with salt and pepper. Heat the olive oil into a large Dutch oven over medium heat until you see the oil shimmer (or dance).

Add chicken parts and brown them well on each side, which takes about 4-5 minutes per side. Remove the chicken and set aside. Remove all drippings except for a couple of tablespoons.

Add the onions, celery, carrots, garlic, and mushrooms to the pan and sauté for 6 to 7 minutes or until browned over medium-high heat.

Deglaze with the wine and cook over medium heat until the liquid is almost gone, which takes about 5 minutes.

Add flour and stir thoroughly into drippings. Pour in the tomatoes, herbs, red pepper flakes, salt, and pepper and stir.

Add the browned chicken back in and add a lid to the pot and simmer over low heat for to 30-35 minutes.

Remove bay leaf. Add salt and pepper to taste. Garnish with chopped parsley and serve over buttered egg noodles or mashed potatoes. Enjoy!

Source: Kenneth Bargers