CHICKEN CACCIATORE
Ingredients :
4 tablespoons Olive Oil
1 large Onion, peeled and sliced thin
6 Chicken Thighs & 6 Legs
8 pieces of whole San Marzano Tomatoes
1 Red Bell Pepper, sliced into 12 slices
3 cloves Garlic, peeled and cut into 4 pieces each
10 ounces Button Mushrooms, washed and cut into quarters
1/2 teaspoon each of Salt & ground Black Pepper
1/2 cup dry White Wine
2 Bay Leaves
2 sprigs fresh Rosemary (optional)
(Optional) You can add some Olives to the dish if you like. Some people like to, some don't. We prefer without, and are happy with the peppers, onions, and mushrooms. If you do want to add Olive, get any Italian Greens Olives you like, and add into the dish in last 10 minutes of cooking. Basta !
Preparation :
Pat dry all of the chicken. Season each piece with salt and black pepper on both sides.
Place the olive oil in a large frying pan and turn heat on to a medium flame.
Add half the chicken and brown on both sides until nicely browned. about 3 minutes on each side.
Remove the browned chicken and set aside on a plate. Brown the remaining chicken in the same pan, then set aside with the other chicken.
Add the sliced peppers to the pan and cook on low heat for 5 minutes. Add the onions and continue cooking on medium heat for 5 minutes, mixing with a wooden spoon as you cook. Season the peppers and onions with salt and black pepper and mix. Add the garlic and cook on low heat for 3 minutes.
Add all the chicken and the juices from the plate back into the pan. Add the white wine and cook on medium heat, until the wine is reduced by half of its original volume.
Add the tomatoes. Crush the tomatoes with a wooden spoon to break into pieces. Turn the heat to high, and cook for 5 minutes, as you mix the tomatoes into the pan. Add the bay leaves and rosemary. Cover the pan with a lid if you have one, and cook on low heat for 35 - 40 minutes, stirring occasionally with a wooden spoon.
Once the chicken is cooked through and is tender ( 35 - 40 mins.), turn the heat off, and let rest for 8 minutes before serving.
To serve. Give each person 2 - 3 pieces of chicken with some mushrooms and pan juices on each plate. Sprinkle some chopped parsley on top, and drizzle a little olive oil across the chicken. Serve with a salad or whatever vegetable that you like on the side, or serve the chicken on its own.
Enjoy !
... Daniel ....
The above Recipe is Excerpted from La TAVOLA, courtesy of the author Daniel Bellino Zwicke
