Chicken Cacciatore

Recipe Name: Chicken Cacciatore

Story: For years my sons have been giving me cook books from Williams-Sonoma.  This is one of my favorite, although it is fairly time consuming.  I have also seen some recipes similar to this that can be cooked in a crock pot.

Years you've been making it: Not sure but at least 10 years

Author / Creator: Williams - Sonoma

Submitted by: Suzy / Mom

Ingredients: 

• 1 chicken patted dry and cut into serving pieces (I usually just use chicken thighs)
• salt and pepper
• 2 Tbls olive oil
• 1 yellow onion, chopped
• 1 yellow bell pepper seeded and chopped
• 10 oz. cremini or white button mushroom brushed and clean.  I also like sliced portobello mushrooms
• 1 clove garlic, minced
• 1 tsp dried basil
• 1 tsp dried oregano
• 1/4 tsp red pepper flakes
• 1 cup hearty red wine
• 1 can (28 oz) diced tomatoes
• 1 cup polenta cooked (I more often use rice but both are good.)

Directions: 

1. Season chicken with salt and pepper.  Saute until brown about 10 mins then set aside.
2. Pour off about 2 Tbls of fat or add some oil and heat to medium heat.  Add onion, bell pepper and cook uncovered, stirring occasional until softened, about 5 minutes.
3. Add the fresh mushrooms and garlic, cook, stirring occasionally until the mushrooms are tender, about 6 minutes.  Stir in the basil, oregano, and red pepper flakes.
4. Add the red wine, raise the heat to high, and bring to a boil.  Cook uncovered until the wine is reduced by half, about 5 minutes.  Stir in the tomatoes.  Bring to a boil.
5. Return the chicken to the pan and cover tightly.
6. Reduce the heat to medium-low and simmer until the chicken shows no sign of pink when cut near the bone, about 30 mintes.
7. Transfer the chicken to a serving platter and cover loosely with aluminum foil to keep warm
8. Bring the sauce to a boil and cook, uncovered until it thickens, 3-5 minutes.
9. Pour over chicken and serve immediately over the rice or polenta.