Chicken Cacciatore

Chicken Cacciatore

2 Tb. olive oil
1 whole chicken cut up (breasts, thighs, drumsticks, wings)
Salt and freshly ground pepper
1 medium yellow onion, thinly sliced
1 green bell pepper, thickly sliced
3 garlic cloves, thinly sliced
1/2 cup red wine
1 1/2 cups chicken stock
2 cans diced tomatoes
1. In a deep skillet heat olive oil. Season chicken with salt and pepper and add to pan, skin side down. Cook over medium heat, turning once, until lightly browned, about 4 minutes per side. Transfer to a plate.
2. Add the onion, peppers, and garlic and cook over low heat, stirring occasionally, until softened, about 10 minutes. Pour in the wine and simmer, stirring occasionally, for about 5 minutes.
3. Add chicken stock and tomatoes and season with salt and pepper. Return chicken to pan, skin side up, and bring to a simmer. Cover partially and cook over moderate heat for 45-60 minutes, until chicken is cooked and sauce is noticeably reduced. Serve over pasta or rice.