- 3 tablespoons olive oil
- 1 large frying chicken, excess fat removed, cut into pieces
- 2 large onions, chopped
- 1/2 pound chanterelle, portobello or cremini mushrooms, cleaned and sliced
- 8 cloves garlic, minced
- 1 can (28 ounces) Italian plum tomatoes, undrained
- 1 tablespoon olive pesto (optional)
- 2 marinated Italian peperoncini, minced
- 1 can (8 ounces) tomato sauce
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 2 tablespoons minced fresh oregano
- 1/4 cup minced fresh basil
- 1/4 cup minced Italian parsley
- 2 bay leaves
- 3/4 cup dry red wine
- 1/2 cup freshly grated Parmesan cheese
Heat oil in a large, deep skillet and sautŽ chicken over medium-high heat until golden brown, about 10 minutes on each side. Remove chicken from the skillet and set aside.
Add onions to the skillet and sautŽ for 3 to 4 minutes. Add the mushrooms and garlic to the onions, cooking another 5 minutes. Add all remaining ingredients except the wine and cheese. Stir to blend, breaking up the tomatoes with a fork.
Return chicken to sauce, cover and simmer for 30 minutes. Stir in the wine and cook, uncovered, for an additional 15 minutes.
Remove the bay leaves and arrange chicken on a hot platter. Pour the sauce over it and sprinkle with grated Parmesan cheese. Chicken Cacciatore makes a full meal when served on a bed of polenta or pasta.
*Serves 4 to 6.