Chicken Cacciatore

Total Time: 1 hr 10 mins Preparation Time: 10 mins Cook Time: 1 hr

Ingredients

• Servings: 4
• 1 fryer chicken, 3 . 5 lbs
• 1 tablespoon olive oil
• 1 medium onion, chopped
• 1 medium garlic clove, minced
• 1/2 cup dry wine, consider the taste though any will work
• 1 1/2 tablespoons wine vinegar
• 1/2 cup chicken broth
• 1 teaspoon dried basil, crumbled
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1 can tomato, whole peeled
• 8 black olives
• 1 tablespoon parsley, chopped fresh

Recipe

• 1 rinse chicken, drain and pat dry. heat oil in large skillet over medium heat. cook the chicken in a single layer without crowding. cook turning once until chicken is brown, about 8 minutes. repeat until all chicken is browned, removing the done pieces to a casserole or dutch oven.
• 2 add mushrooms and onion to drippings in skillet. saute over medioum heat unitl onion is soft, about 5 minutes. add garlic and 30 seconds or so later add the wine and vinegar; cook over medium heat until liquid is almost completely evaporated, about 5 minutes. stir in chicken broth, basil, marjoram, salt and pepper. remove from heat.
• 3 press tomatoes and their liquid through sieve into bowl; discard seeds. stir sieved tomatoes into onion mixture in the skillet. heat to boiling and keep on boiling uncovered 2 minutes.
• 4 pour sauce over chicken. heat to boiling; reduce heat to low. simmer covered until chicken is tender, about 25 minutes. remove chicken to serve dish, keep warm.
• 5 heat sauce to boiling; boil uncovered on - you guessed it - medium high heat 5 minutes. add olives and parsley to sauce; cook 1 minute longer and pour over chicken to serve.
• 6 that's the recipe, i generally double the sauce as it freezes beautifully and is great over a boneless chicken breast with a quick pasta or bread side for an outstanding weekday meal ready in 45 minutes or less from the freezer. personal taste: i also generally thicken the sauce at the end using fresh tomato paste and adjusting seasonings if needed.