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Chicken Cacciatore

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  • 8 boneless, skinless chicken thighs, (or you can use thighs and drumsticks)
  • 2/3 cup flour
  • 2 T. olive oil
  • 2 T. unsalted butter
  • 1 large onion, chopped
  • 3 large carrots, large dice
  • 3 celery stalks, large dice
  • 4-6 garlic buttons, chopped
  • 1 small can tomato paste
  • 1 cup dry red wine, such as Bogle Merlot
  • 1 14.5oz can diced tomatoes
  • 1 red or yellow sweet pepper, large diced
  • ½ pound button mushrooms, sliced
  • ½ cup Kalamata olives
  • 2 T. each fresh rosemary, thyme, parsley, washed and chopped
  • Salt & pepper

Cooking Instructions

  • In a plastic bag, combine the flour and a generous seasoning of salt and pepper. Add the chicken to the bag and shake until well coated. Remove to a plate.
  • In a large Dutch oven, heat the olive oil and butter over medium high heat. When sizzling, add the chicken in a single layer and brown on all sides. Remove back to the plate and set aside.
  • In the same pot over medium high heat, add a bit more oil. Sauté the onion, carrots and celery for 5 minutes, until starting to sweat. Add the garlic and cook another 3 minutes, stirring frequently.
  • Add the tomato paste and wine, mixing well to combine and scraping up any brown bits on the bottom of the pan. Allow the flavors to blend, stirring frequently, for another 5-10 minutes until the veggies are soft.
  • Add the diced tomatoes, the sweet peppers, mushrooms and olives, mixing well. Add the fresh rosemary and thyme. Pour in the diced tomatoes and stir well, bringing to a bubble.
  • Turn down the heat and carefully place the chicken back in the pot, nestling it down under the veggies and liquid. (There should be enough liquid to cover the chicken. If not, add more wine, tomatoes or even chicken broth…up to you!)
  • Turn the heat down to low, cover and allow the pot to simmer for another hour, stirring about every 10-15 minutes.
  • When the chicken is falling apart or off the bone, turn off the heat and allow the pot to rest.
  • About 30 minutes before serving, remove the cover and turn the heat to medium. Bring the cacciatore back to a low bubble, reducing the sauces. Season with salt and pepper, and toss in the parsley and cook until hot, bubbly and ready to serve!