Chicken Cacciatore (Hunter Chicken)

By Bonnie T

This is excellent and rather easy to make. I put half of the chicken pieces and 1 T of oil in each of two skillets to be able to have room to fit all the pieces and the veggies.

Ingredients

• 2 - 2 1/2 lb. chicken tenders
• 2 T extra virgin olive oil
• 1 C thinly sliced onions
• 1/2 box of sliced mushrooms
• 1 can artichoke hearts, chopped
• 1 can black olives
• 3 stalks celery, chopped
• 6 garlic cloves, thinly sliced
• Salt and freshly ground pepper
• 1/3 C white wine
• 2 C peeled and chopped, firm ripe tomatoes (or canned diced or plum tomatoes in their juice)

Preparation

Step 1

1 Rinse chicken and pat dry. Heat olive oil in a large skillet on medium heat, add the onions, mushrooms, olives and artichokes and cook until translucent, stirring occasionally. Push the onions, etc., to the side. Add the garlic and chicken pieces, skin-side down. Cook until the chicken skin is golden brown, then turn pieces over and brown on the other side.

2 Season chicken with salt and pepper, on both sides. Add wine and simmer until reduced by half. Add the tomatoes, lower the heat and keep stirring and turning chicken pieces every couple of minutes,

Serves 4-6.