Chicken Cacciatore
- 2 Tablespoons olive oil, xv
- 2 each yellow onions, sliced
- 3 each red bell peppers, sliced thin
- 3 each green bell peppers, sliced thin
- 12 each whole garlic cloves, sliced
- 8 each portabello mushrooms, medium size, sliced
- 2 cups red wine (Sangiovese)
- 4 cups roasted chicken stock (OG @ 2.5 oz base/40oz water))
- Italian parsley
- Basil, fresh
- Rosemary, fresh
- Thyme, fresh
- 1/3 teaspoon dried chili flakes
- 2 quarts tomato fondue
- 1 quart diced tomatoes in juice, canned
- 2 Tablespoons capers
- 4 each bay leaves
- to taste sea salt
Directions
- Put garlic in olive oil.
- Add onions and cook until translucent.
- Add peppers and sweat until soft.
- Add mushrooms and cook until they release their moisture.
- Add wine and reduce until almost dry.
- Add tomatoes, stock, herbs, spices, capers and simmer for at least 1 hour. Reduce to desired thickness and flavor.
- Disjoint whole chicken. Reserve breast (remove all bones except 1st joint of the wing) and thigh (leave single bone in). remove skin from both.
- Season with S&P, dust with flour and sautée in a small amount of cooking oil until golden. Turn chicken, add sauce, cover and bake in oven until chicken is done. Place chicken on plate and top with sauce.