Chicken Cacciatore

A rustic hunter-style braise of chicken simmered with tomatoes, mushrooms, peppers, and white wine.

Ingredients

• 1 whole chicken (about 3 1/2 lbs), cut into 8 pieces
• 1/4 cup olive oil
• 1/2 cup all-purpose flour, for dredging
• 1 yellow onion, chopped
• 4 cloves garlic, minced
• 1 green bell pepper, sliced
• 8 oz mushrooms, sliced
• 1 cup dry white wine
• 1 can (28 oz) whole plum tomatoes, crushed by hand
• 2 tablespoons tomato paste
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 2 bay leaves

Salt and freshly ground black pepper, to taste

• 1/4 cup chopped fresh parsley

Directions

1. Pat the chicken pieces dry and dredge lightly in flour, shaking off the excess.
2. Heat the olive oil in a large heavy pot over medium-high heat and brown the chicken on all sides, working in batches. Set aside.
3. Add the onion, garlic, bell pepper, and mushrooms to the pot and saute until softened, about 6 minutes.
4. Pour in the white wine and scrape up the browned bits from the bottom of the pot.
5. Stir in the crushed tomatoes, tomato paste, oregano, basil, and bay leaves; season with salt and pepper.
6. Return the chicken to the pot, nestling it into the sauce. Bring to a simmer.
7. Cover and cook over low heat for 35 to 40 minutes, until the chicken is tender and cooked through.
8. Discard the bay leaves, stir in the parsley, and serve over pasta or polenta.

Notes

Adapted from Jeff Smith, The Frugal Gourmet, whose Italian classics championed approachable home cooking.