CHICKEN CACCIATORE

By gailg

Ingredients

• 1 T olive oil
• 4 bacon slices, cut into 1/2" pieces
• 1 chicken, about 4 lb., cut into ten pieces
• salt and freshly ground pepper, to taste
• 1 onion, cut into 1/2" pieces
• 12 oz white button mushrooms, cleaned and halved
• 3 garlic cloves, crushed
• 3 fresh oregano sprigs
• 3 fresh thyme sprigs
• 1/2 C red wine
• 1 C unsalted chicken stock
• 2 C chopped tomatoes

Details

Servings 4

Preparation

Step 1

In a deep saute pan over medium heat, warm olive oil. Add bacon and cook, stirring occasionally, until brown and crisp, about 5 minutes. Using a slotted spoon, transfer bacon to paper towels. Season chicken with salt and pepper; add to pan and brown on all sides, about 7 minutes. Transfer chicken to a platter. Add onion to pan and cook until tender and translucent, about 3 minutes. Add bacon, chicken, mushrooms, garlic, oregano, thyme, wine, stock and tomatoes and bring to boil. Reduce heat to low, cover and simmer until juices run clear when chicken is pierced with a knife, about 40 minutes. Serve immediately.