Cacciatore

Ingredients

• 3 tbsps oil
• 120g button mushrooms
• 1 x 1.4kg chicken skinned & cut into pieces
• 1 onion
• 2 cloves of garlic
• 140ml vermouth
• 140ml chicken stock
• 1 tbsp white wine vinegar
• 460g canned tomatoes
• 1 tsp oregano
• 1 sprig fresh rosemary
• salt & pepper
• 60g black olives, pitted
• 2 tbsps chopped fresh parsley

Directions

1. heat oil in frying pan & cook mushrooms for 1-2 minutes. Remove them & set aside. Brown Chicken in the oil & then transfer the pieces to an ovenproof casserole.
2. chop onion & garlic finely. Pour off all but1 tsp of the oil in the frying pan & reheat the pan. cook the onion & garlic unitl softened but not coloured. add the vermouth & vinegar & boil to reduce by half. add the chicken stock, tomatoes, oregano, rosemary salt & pepper. break up tomatoes & bring the sauce to boil. allow to cook for 2 mins.
3. pour the sauce over the chicken in the casserole, cover & cook at 180C/350f/gas mark 4 for 1 hour.
4. add mushrooms & olives during the last 10 minutes of cooking.
5. remove rosemary before serving and sprinkle with the chopped parsley.

Submitted 6/13/05.
Source: 'The Great Chicken Cookbook' by Judith Ferguson
Submitted By: LJ Eaves
ljeaves@talk21.com
Cacciatore