Grill-Roasted Chicken Cacciatore

• 1 whole chicken, cut up
• 1/4 cup extra-virgin olive oil
• 2 medium white onions, chopped
• 6 garlic cloves, minced
• 1 cup cabernet sauvignon wine
• 3 cups plum tomatoes, peeled, seeded and diced
• 3 cups beef broth
• 1 (8 ounce) can tomato sauce
• 1/2 lemon, juiced
• 3 tablespoons butter
• 1/4 cup fresh parsley, finely minced
• 1 bay leaf
• 1 teaspoon minced rosemary
• salt and pepper
• 1/4 lb brown button mushroom, sliced
• 1/4 cup medium green olives, pitted
• fresh parsley (to garnish)
• romano cheese, grated for garnish

1. Grill chicken over medium-high heat until outside is well browned, but do not fully cook.
2. In a large saute pan over medium-high heat, heat oil. Cook onions until soft, add garlic, and cook a minute or two more to release flavor into the oil. Add chicken and stir. Add wine and simmer until liquid has reduced to almost nothing (be careful not to burn). Add tomatoes , 2 cups beef broth, tomato sauce, lemon juice, butter, herbs, salt and pepper. Simmer for at least 45 minutes, then add mushrooms and olives. Simmer for 10 minutes more. As sauce reduces, replace liquid with beef broth a little at a time. Garnish with parsley and romano cheese. Serve with orzo pasta.

chicken, extravirgin olive oil, white onions, garlic, cabernet sauvignon wine, tomatoes, beef broth, tomato sauce, lemon, butter, fresh parsley, bay leaf, rosemary, salt, brown button mushroom, green olives, parsley, romano cheese

Taken from www.food.com/recipe/grill-roasted-chicken-cacciatore-469955 (may not work)