Chicken Cacciatore

By MelanieAnn

Ingredients

• Bone-in chicken pieces about 2 to 3 pounds
• Salt, to taste
• 1/2 cup flour
• 1/4 cup olive oil
• 1 medium onion, sliced
• 1 green pepper, diced into 1-inch pieces
• 1 stalk celery, chopped
• 1 carrot, sliced
• 1 clove garlic, crushed
• 1/4 cup white wine
• 1 (6-ounce) can tomato sauce
• 1 tablespoon oregano
• 1/2 teaspoon basil
• 1/4 cup cracked green olives, pitted and chopped coarsely
• Salt and pepper, to taste

Preparation

Step 1

Remove skin from chicken pieces. Salt and dredge pieces in flour. Shake off excess flour and brown chicken in olive oil. Remove chicken and drain all but 2 tablespoons of oil.

Saute onions, pepper, celery, carrot and garlic until onions are translucent.

Return chicken to pan and add wine. Cook until reduced by half. Add tomato sauce, oregano, basil and olives. Reduce to a simmer and cover. Cook for 1 hour until chicken comes easily off the bone.* Check seasoning and add salt and pepper, if necessary.

*Can also put in a 325 degree oven for 1 hour.