Wednesday, September 10, 2008

Chicken Cacciatore (Hunter Style Chicken)

Ready in: 20 minutes
Servings: 4 people

  • One 3 1/2 pound chicken, cut into pieces
  • 2 Tbsp extra virgin olive oil
  • 1 cup thinly sliced onions
  • 2 garlic cloves, thinly sliced
  • Salt and freshly ground pepper
  • 1/3 cup white wine
  • 2 cups peeled and chopped, firm ripe tomatoes (or canned plum tomatoes in their juice)
  • Rinse chicken and pat dry.
  • Heat olive oil in a large skillet on medium heat, add the onions and cook until translucent, stirring occasionally.
  • Push the onions to the side.
  • Add the garlic and chicken pieces, skin-side down.
  • Cook until the chicken skin is golden brown, then turn pieces over and brown on the other side.
  • Season chicken with salt and pepper, on both sides.
  • Add wine and simmer until reduced by half.
  • Add the tomatoes, lower the heat and cover the skillet with the lid slightly ajar.
  • Cook the chicken in the simmering liquid, turning and basting from time to time.
  • Cook until the thighs are very tender and the meat is almost falling off the bones, about 40 minutes.
  • If the stew ever starts to dry out, add a couple tablespoons of water.

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