Chicken Cacciatore


  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  8                     chicken thighs ( 5 to 6 ozs ea)
     1/4           cup  olive oil
  12            ounces  medium mushrooms -- quartered
  1                     green pepper -- julienned
  1                     red pepper
  1              large  onion (10 ounces) -- peeled, cut in half stem to tip and cut into strips
  3                     bay leaves
  10            cloves  garlic -- peeled and sliced very thin
  1           teaspoon  pepper flakes
  1           teaspoon  fresh rosemary -- chopped
  1         tablespoon  flour
  1                cup  dry white wine
  1                can  tomatoes in juice -- 14+ ounces
  1                cup  chicken stock
  2        tablespoons  Italian parsley -- chopped
  2        tablespoons  capers -- drained

Place large, deep sauté pan (14") over high heat. Season chicken with salt and pepper. When pan is hot, 
add oil. When oil is hot, carefully add chicken, skin side down and brown 3 to 4 minutes per side; remove 
chicken and set aside.

Pour off half the oil from pan and reserve. To pan, add mushrooms, season with salt and pepper and cook 
until golden. Remove to bowl.

To pan, add half the reserved oil and the peppers. Season with salt and pepper and cook 2 to 3 minutes 
until light golden. Remove to bowl with mushrooms. 

Add remaining reserved oil and the onions and cook 3 minutes until light golden. Add bay leaves, garlic, 
pepper flakes, rosemary and flour and cook 30 seconds. Add wine and cook 2 minutes. Add tomatoes with juice, 
stock and chicken, bring to simmer and cover; cook 10 minutes. Add mushrooms and peppers and cook 5 minutes 
uncovered. Add parsley and capers and adjust seasonings of sauce with salt and pepper. Remove bay leaves and serve.

Two options when cooking chicken thighs. Cook them for the prescribed time just to get them tender or 
cook them longer until they are fork tender.