Chicken Cacciatore

This is a favorite family recipe. I am making it to take to church tonight and the whole house smells wonderful. This recipe is easy and very flavorful. I originally found it in a Martha Stewart magazine years ago.

Chicken Cacciatore

1 cup flour + salt and pepper: mix together for coating mix
3 lbs. chicken parts (thighs and legs), skin removed and reserved
2 TB extra virgin olive oil

1 large onion, cut into 1 inch dice
4 garlic cloves (or 4 tsp minced garlic)
12 oz. button mushrooms, halved or quartered if large
1 cup dry white wine (sauvignon blanc is good)
1 cup chicken broth
3 cans diced tomatoes

seasonings:
oregano, basil, parsley and crushed red pepper (Season to taste--you know what your family likes! Usually I'm all for fresh herbs but in this recipe I used dried--they just hold up better)

Shake skinned chicken in bag with flour mixture and set aside. Brown chicken skins in large dutch oven over medium heat, until fat has been rendered and skin is browned. Discard skin.

Add olive oil (if needed) to chicken fat and brown chicken on all sides, a few pieces at a time.
Transfer to platter. Add onion to pot; cook, stirring occasionally, until onion is translucent, about 4 minutes. Add garlic and mushrooms; cook, stirring until tender, about 5 minutes. Raise heat to medium high. Add the wine, scraping bottom of pot with wooden spoon to loosen browned bits. Cook until most of the liquid has evaporated.

Add chicken broth with tomatoes and seasonings. Return chicken to pot along with any drippings on platter. Bring to a gentle simmer, cover, and cook until the chicken is cooked through and very tender, about 30 minutes.

In a small bowl, mix together the butter and TB flour to form a smooth paste and stir into pot to thicken.

This recipe may be made ahead (up to three days). Flavor is enhanced with re-heating on low. Serve over fettucini noodles. Can be served "bone-in" or boned. The sauce is thin--not like a rich, thick spaghetti sauce, but don't let that fool you. There is nothing 'thin' about the flavor.