Chicken Cacciatore

Recipe By: N. Jay Sorensen, RD

Serving Size: 4 Preparation Time: 0:30

Categories: Poultry

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8    each chicken thighs

salt and pepper

1    tablespoon rosemary sprigs — finely chopped

4    cloves garlic — finely chopped

2    each bay leaf

2    cups Chianti

½    cup all-purpose flour

¼    cup olive oil

2    medium onions — sliced 1/4-inch thick

3    cans diced tomatoes — drained

16    each black and/or green olives — pitted

2    tablespoons capers — drained and chopped

1    cup chicken stock

2    tablespoons basil leaves — thinly sliced

Season chicken with salt and pepper in a medium bowl. Add rosemary, garlic, bay leaf, and cover with wine. Marinate for 2 – 4 hours or overnight. Preheat oven to 350°F. Drain chicken and reserve marinade. Pat dry the chicken pieces and dust lightly with flour. Heat oil in a large Dutch oven over medium high heat. In batches, add chicken skin side down, cooking about 4 minutes on each side or until golden brown. Transfer to plate and repeat. Add onions, cooking until translucent, about 4 minutes. Reduce heat to medium low. Add tomatoes, olives, capers, chicken stock, chicken pieces, and reserved marinade. Bring to a boil. Bake uncovered in oven for 1 1/2 hours. Transfer chicken to large serving platter, cover with sauce, garnish with basil and serve.