Chicken Cacciatore

Chicken Cacciatore

Braised in a tomato based sauce and often includes wild mushrooms, Chicken Cacciatore is an Italian dish that refers to as “hunter style.”  It is said that “if a hunter came home empty handed his wife would kill a chicken for a meal instead.”  For this recipe, I am using fresh tomatoes and am leaving out the mushrooms.  You may add the mushrooms and vegetables such a zucchini or bell peppers if you wish. 

INGREDIENTS

One 3 ½ Pounds Of Chicken (Cut Into Pieces)

3 Tablespoons Olive Oil

1 Cup Thinly Sliced Onions

3 Thinly Sliced Garlic Cloves

½ Teaspoon Salt

½ Teaspoon Freshly Ground Pepper

1/3 Cup White Wine

2 Cups Peeled & Chopped, Firm Ripe Tomatoes

You May Use Canned Plum Tomatoes In Their Juice

Rinse the chicken pieces and pat dry with paper towels.  Heat the olive oil in a large skillet on medium heat.  Add the onions and cook until translucent.  Stir occasionally.  Push the onions to the side and add the garlic & chicken pieces skin side down.  Cook until the chicken skin is golden brown.  Turn pieces over and brown on the other side.  Season the chicken with salt and pepper on both sides.  Add the wine and simmer until reduced by half.  Finally, add the tomatoes.  Lower the heat and cover the skillet with the lid slightly ajar.  Cook the chicken for 45 minutes in the simmering liquid, turning and basting from time to time.  Cook until the thighs are very tender and the meat is almost falling off the bones.  If the sauce starts to dry add a couple of tablespoons of water.  Serves 4