Chicken Cacciatore (Hunter Style Chicken)

4 Servings
chicken
American
savory casserole fall chicken American

1 cken 3.5 lb. chicken, cut into pieces
2 tablespoon ra virgin olive oil
1 cup on thinly sliced
2 lic cloves thinly sliced
1 t
1 per; freshly ground
1/3 cup te wine
2 cups tomatoes peeled and chopped, firm ripe tomatoes or canned m tomatoes i

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.


VIEW THE RECEIPT