Chicken Cacciatore
Chicken Cacciatore
2-3 Tbsp olive oil
1/2 cup pancetta, diced
1/4 cup all-purpose flour
salt and freshly ground pepper
3-3 1/2 lb chicken, cut into parts
2 garlic cloves, peeled and chopped
1/2 cup red wine
14 ounce can chopped tomatoes
2/3 cup chicken stock
12 small onions, peeled
1 bay leaf
1 tsp brown sugar
1 tsp dried oregano
1 green bell pepper, sedded and chopped
2 cups mushrooms, thickly sliced
2 Tbsp freshly chopped parsely
Cooked pasta
Heat 1 Tbsp of olive oil in a large, deep skillet, and the pancetta and stir-fry until golden brown. Using a slotted spoon, transfer the pancetta to a plate and set aside.
Season the flour with salt and pepper, then use it to coat the chicken pieces. Heat the remaining oil in the skillet and brown the chicken on all sides. Remove from the skillet and add to the pancetta.
Stir the garlic into the skillet and cook for 30 seconds. Add the wine and cook, stirring and scraping any browned bits from the base of the skillet. Let the wine boil until it is reduced by half. Add the tomatoes, stock, onions, bay leaf, brown sugar and oregano. Stir well. Season to taste.
Return the chicken and pancetta to the pan and bring to a boil. Cover and simmer for 30 minutes, then stir in the mushrooms and bell pepper, simmer for an additional 15-20 minutes. Stir in the parsely and serve over pasta.
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