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Chicken Cacciatore
	Comment On This Recipe Chicken Cacciatore Prep Time: 45 min(s) Cook Time: 1 hr(s) Serves: 6 Difficulty: Intermediate Ethnicity: Italian Tools: cutting board Dutch oven large chef's knife measuring cups measuring spoons tongs wooden spoon
Garnish with fresh basil or oregano. Ingredients: 1 chicken - (3.5-4 lb.), cut into 6-10 servings (Learn How) 1 pinch salt and pepper - to taste 3 tablespoon(s) olive oil blend 1 medium onion - peeled and small diced (Learn How) 5 garlic cloves - peeled and minced (Learn How) 1/4 cup(s) celery - small diced (Learn How) 2 cup(s) button mushrooms - quartered 1 can(s) whole tomatoes - (14 oz) roughly chopped with juice 1 cup(s) red wine - or Marsala 1 cup(s) - chicken stock (white) 1 teaspoon(s) red chile flakes - ground 1 tablespoon(s) red wine vinegar 1 bay leaf
Steps: -Season all of the chicken on all sides. -Heat up a heavy bottom pot or Dutch oven to medium-high. Heat the oil, add the chicken and reduce heat to medium. -Brown the chicken and set aside. -In the same pan, saute the onion and the garlic until translucent. -Add the celery and saute for 4 minutes. Add the mushrooms. (Add more olive oil if needed) -Preheat the oven to 325 degrees. -Once the mushrooms are cooked down, add the tomatoes and the red wine. -Let the wine reduce by 1/3, then add the chicken stock. -Add the chili flakes, bay leaf and the red wine vinegar. -Place the chicken in the pot and cover. Cook at 325 degrees for 40 minutes to an hour depending upon the thickness of the chicken. Please log in to post your comment. If you don't have an account register here.

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