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.