pat's Recipe

Chicken Cacciatore

Category: Poultry

1 Tbs. olive oil
4 bacon slices, cut into 1/2-inch pieces
1 chicken, about 4 lb., cut into 10 serving pieces
Salt and freshly ground pepper, to taste
1 onion, cut into 1/2-inch pieces
12 oz. white button mushrooms,
cleaned and halved
3 garlic cloves, crushed
3 fresh oregano sprigs
3 fresh thyme sprigs
1/2 cup red wine
1 cup unsalted chicken stock
2 cups chopped tomatoes

Directions:
In a deep saute pan over medium heat, warm the olive oil. Add the bacon and cook, stirring occasionally, until brown and crisp, about 5 minutes total. Using a slotted spoon, transfer the bacon to paper towels; set aside.

Season the chicken with salt and pepper. Add the chicken to the pan and brown on all sides, about 7 minutes. Transfer to a platter. Add the onion to the pan and cook until tender and translucent, about 3 minutes. Add the bacon, chicken, mushrooms, garlic, oregano, thyme, wine, stock and tomatoes and bring to a boil. Reduce the heat to low, cover and simmer until the juices run clear when the chicken is pierced with a knife, about 40 minutes. Serve immediately.
Serves 4.