CHICKEN CACCIATORE

SERVES 4

There is no definitive Ingredients list for this recipe as it varies from region to region in Italy, but its flavour is always robust. Making full use of the features the Sauté Pan offers, this recipe can be completed on the stovetop, or in the oven.

Ingredients

2 tablespoons vegetable oil
1 medium red onion, sliced thinly
2 garlic cloves, chopped finely
4 chicken leg quarters, cut into 2 pieces
2 cups thickly sliced firm mushrooms
1 14 oz. can peeled plum tomatoes
1 14 oz. can artichoke hearts, drained
2 cups red wine
3 tablespoons freshly chopped parsley
1 small handful fresh oregano sprigs
2 level teaspoons cornstarch
12 pitted green olives
salt
fresh cracked black pepper

Directions

1. Heat oil in the sauté pan over a medium setting on the stovetop. Sauté the onions and garlic, without colouring, until they are beginning to soften. Using a slotted spoon transfer to a plate.
2. Remove the skin from the chicken if preferred. Brown the chicken pieces well on all sides. Drain any excess oil from the pan.
3. Return onions and garlic to the pan and add mushrooms, tomatoes (with juice), artichoke hearts, 1 ½ cups of the wine, 2 tablespoons of the parsley, the oregano and salt and pepper to taste.
4. Cover and either simmer over a low heat on the stovetop, or transfer to the oven and cook at 275°F for approximately 1 ½ – 2 hrs.
5. When the chicken is tender, lift out and keep hot on a serving dish.
6. Blend the cornstarch with the remaining ½ cup wine and stir into the sauce together with the olives and remaining parsley.
7. Return the pan to the stovetop and simmer, stirring, until the sauce is thickened.
8. Taste and adjust the seasoning before pouring the sauce over the chicken.