Chicken Cacciatore Recipe by Bellino

 

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)

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.