Chicken Cacciatora
- 1- 3 1/2 lb Chicken - cut into pieces
- 1 c. Flour
- 1/4 c. Olive Oil
- 3 oz. Pancetta - diced (optional)
- 1 Onion - small dice
- 3 Garlic Cloves - minced
- 2 T. Rosemary - minced
- 1 T. Oregano - minced
- 1 Bay Leaf
- 1/2 c. Dry White Wine
- 1- 28 oz Can Whole Tomatoes - hand crushed, liquid reserved
- 1 c. Cremini Mushrooms - sliced
- Salt & Pepper
- Heat the oil in a large casserole. Dust the chicken pieces with flour and shake off excess then brown in oil on all sides; about 6-7 minutes. Transfer chicken to a platter to rest. Reduce heat to medium and add the pancetta, onion, garlic, mushrooms and herbs and cook, stirring, until onion softens, about 5 minutes.
- Return browned chicken to the pan and raise the heat to high. Add the white wine and cook until reduced by half, about 5 minutes. Add the tomatoes with their liquid and season with salt and pepper. Bring sauce to a boil, then reduce heat to a simmer and partially cover pan. Simmer until chicken is tender, about 45 minutes; seasoning as necessary.
chicken, flour, ubc, onion, garlic, rosemary, oregano, bay leaf, dry white wine, tomatoes, cremini mushrooms, salt
Taken from www.epicurious.com/recipes/member/views/chicken-cacciatora-50117893 (may not work)