Pollo alla Cacciatora (Chicken Cacciatore)

• 1 whole Chicken, Cut Into Pieces
• 3 Tablespoons Extra Virgin Olive Oil
• 2 Tablespoons Butter
• 1 whole Large Onion, Chopped
• 2 whole Carrots, Chopped
• 2 whole Ribs Celery, Chopped
• 2 cans Whole Tomatoes (14.5 Oz Each)
• 23 cups White Wine
• 1 package (small 6 Oz. Package) Mushrooms, Sliced
• 1 bunch Italian Flat Leaf Parsley, Roughly Chopped
• Salt And Pepper, to taste

1. Pat your chicken pieces dry with a paper towel, season with salt and pepper, and set aside.
2. Heat the oil and butter in a large Dutch oven over medium heat.
3. When melted, add the chicken pieces and cook for approximately 15 minutes or until browned, turning often.
4. Add onions and cook for a few minutes.
5. Lower heat to lowest setting and add carrots, celery, and tomatoes.
6. Stir together.
7. Add in the wine, cover the dish and simmer for approximately 45 minutes.
8. Add in the mushrooms 15 minutes before dish is finished, stir to combine.
9. When finished, check for seasoning, adjust if necessary.
10. Garnish with parsley.
11. Can be served as is OR over polenta, pasta or rice.
12. Buon Appetito!

chicken, olive oil, butter, onion, carrots, celery, tomatoes, white wine, mushrooms, italian flat leaf, salt

Taken from tastykitchen.com/recipes/main-courses/pollo-alla-cacciatora-chicken-cacciatore/ (may not work)