Chicken Cacciatore

Chicken Cacciatore

4 chicken thighs

3-4 medium sized tomatoes (or 1-2 large)

1 yellow onion- sliced

2 cloves of garlic- minced

½ c. fresh or frozen peas

1 tsp. fresh rosemary- chopped

1 tsp. fresh oregano- chopped

2-3 sage leaves- chopped

½ Tbl. olive oil

2-3 slices stale Italian bread

2 c. white wine

3-4 c.  chicken stock

Salt and pepper to taste

1. In a large heavy bottomed pot (like my red Le Creuset) heat the oil over medium. Pat the chicken thighs as dry as possible on paper towels and salt and pepper them. Once the oil is hot, lay them in the pan skin side down and sear until nicely brown. Turn and cook until the other side is browned as well. Remove and drain over paper towels. If you want to keep the skin and don’t want it to get mushy, now is when you remove and set aside.

2. Add the onions into the pot and cook until they’re soft, then add the garlic, tomatoes and herbs. Cook for another 5 minutes then add in the wine. Cook that down for about 10 minutes then add in the stock and bread. Mix, then add back in the chicken, sans skin. Cover and cook at a simmer for about 45 minutes. If it’s too liquid-y, remove the top towards the end. If it’s not liquid enough, then add more stock.

3. Right before serving add in the peas and taste for salt and pepper. If you are keeping the skin, place it in a shallow pan and heat under the broiler for 2-3 minutes. Place crispy skin on top of the chicken and serve it all over rice or pasta.