Chicken Cacciatore
12 ingredients
3 steps
Ingredients
- 1 None chicken (about 2 lbs), cut into 8 pieces
- 3 cloves garlic, peeled and finely chopped
- 2 None medium onions, peeled and finely chopped
- 1 oz fresh flat-leaf parsley, chopped
- 1 oz fresh sage, chopped
- 1 cup white wine
- 3 tbsp balsamic vinegar
- 1 tbsp olive oil
- 3 oz pancetta, cut into strips
- 1/2 lb button mushrooms, halved
- 2 x 14 oz cans tomatoes
- 3 oz pitted black olives
Directions
-
1Place the chicken in a shallow bowl. In a separate bowl, mix the garlic, onions, parsley, sage, wine and vinegar. Season with black pepper and pour over the chicken. Cover and marinate for 2 hours.
-
2Preheat the oven to 400°F. Remove the chicken from the marinade with a slotted spoon. Heat the oil in a Dutch oven and fry the pancetta until crispy. Remove and drain on paper towels. Cook the chicken pieces until browned. Remove the onions, garlic and herbs from the marinade with a slotted spoon and add to the chicken along with the mushrooms. Saute for 1 min.
-
3Add the marinade and tomatoes and season with salt and black pepper. Sprinkle over the olives. Cover and roast for 30 mins. Sprinkle in the pancetta and serve.
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