Leg & Thigh Cacciatore

Serves 4
Chicken “cacciatore” [kah-chuh-TOR-ee] is Italian for "hunter," this American-Italian term refers to food prepared "hunter-style," and indicates the chicken is simmered in a well seasoned tomato sauce with onions, bell peppers, various herbs and sometimes wine. My version is made with legs and thighs so the meat is moist and tender. Too many times in restaurants I’ve had this served with dry, overcooked breast.

I could watch Giada de Laurentiss cook any thing, so I’ve included a link to a video of her cooking chicken cacciatore at the food network.

2 med. onions, sliced vertically about ½ inch wide
4 cloves garlic, chopped
2 tbsp. olive oil
4 chicken legs and thighs
1 can (16oz.) tomatoes, chopped
1 can (8oz.) tomato sauce
1 med. green bell pepper, cut into 1 inch pieces
1 stalk celery, sliced in ¼ inch slices
2 bay leaves
2 tsp. dried oregano
½ tsp, dried rosemary, crushed
¼ cup dry white wine, Pinot Grigio would be a good choice

Preheat oven to 350 degrees. In a large, oven proof skillet cook the onions and garlic in oil over medium heat until onions are tender. Remove the onions and garlic; set aside. Add more oil if needed to the skillet, place the chicken skin side down cook until nice and brown. Remove the chicken and set aside. Return the onions and garlic along with the tomatoes and their juice, plus the remaining ingredients to the skillet, stir to mix. Add the chicken, skin side up on top of the mix. Bake for about 35 minutes or until chicken is cooked and skin is crisp. Serve over pasta, rice or polenta and with a glass (or two) of the same type wine you cooked with. Also pass a good crusty, rustic bread for sopping up the sauce.

TG

06/09