Chicken Cacciatore

Name: Chicken Cacciatore
Ingredients: 2 Tablespoons Butter; 2 Tablespoons Olive Oil; 6 whole Chicken Thighs, Bone In, Skin Removed, Patted Dry And Seasoned To Taste With Salt And Pepper; 1 whole Onion, finely chopped; 2 cloves Garlic, Finely Chopped; 2 whole Carrots, Peeled And Chopped; 2 stalks Celery, Chopped; 28 ounces, fluid Diced Tomatoes With Juices; 23 cups White Wine; 8 ounces, weight Mushrooms, Sliced; 13 cups Flat Leaf Parsley; Salt And Pepper

12 ingredients

11 steps

Ingredients

2 Tablespoons Butter
2 Tablespoons Olive Oil
6 whole Chicken Thighs, Bone In, Skin Removed, Patted Dry And Seasoned To Taste With Salt And Pepper
1 whole Onion, finely chopped
2 cloves Garlic, Finely Chopped
2 whole Carrots, Peeled And Chopped
2 stalks Celery, Chopped
28 ounces, fluid Diced Tomatoes With Juices
23 cups White Wine
8 ounces, weight Mushrooms, Sliced
13 cups Flat Leaf Parsley
Salt And Pepper

Directions

1

In a Dutch oven over medium heat, heat butter and olive oil together until butter is melted.
2

Add the chicken pieces and cook until nice and browned, about 5 minutes per side.
3

Add the onions and garlic, cooking until the onions are tender, another 3-5 minutes.
4

Add the carrots and celery, followed by the tomatoes and wine.
5

Bring to a simmer, lower heat, put the lid on and simmer for 30 minutes.
6

Remove the lid and stir in the mushrooms.
7

Cover and simmer another 15 minutes.
8

Check for seasoning and add salt and pepper as needed.
9

Stir in half the parsley.
10

Serve over angel hair pasta with a sprinkle of the reserved parsley.
11

Adapted from bellalmiento.