Hunter's Chicken/Chicken Cacciatore

By Paisan

Ingredients

• 4 pound chicken quarters
• 2 teaspoons salt, divided
• 1 teaspoon black pepper, ground, divided
• 1/2 cup all-purpose flour
• 1 teaspoon garlic powder
• 2 teaspoons parsley, dried, divided
• 3 tablespoons oil
• 1 large onion, chopped
• 1 red bell pepper, chopped
• 4 cloves garlic, chopped
• 1 teaspoon basil, dried
• 28 ounces diced tomatoes, canned, with juice
• 1/2 cup red wine, dry
• 8 ounces mushrooms, variety of choice, halved
• 1/2 cup kalamata olives
• 1 tablespoon fresh Italian parsley, chopped

Details

Servings 10
Adapted from chefscatalog.com

Preparation

Step 1

In a medium bowl, sift together flour, 1 teaspoon salt, 1/2 teaspoon pepper, garlic powder and 1 teaspoon dried parsley. Season both sides of chicken quarters with remaining salt and pepper then dredge in four mixture, making sure that the meat is thoroughly covered. Shake off and excess flour and set aside.

In a Dutch oven, heat 3 tablespoons of oil over medium-high heat. Add chicken and sear for 3 minutes. Turn and sear for 3 additional minutes. Remove chicken and place in a dish and tent loosely with foil.

Reduce heat to medium. Add onion and bell pepper and sauté 3 to 5 minutes until onions are soft and translucent, stirring frequently. Add garlic, basil, and remaining dried parsley, and cook, stirring frequently until garlic is fragrant, 1-1/2 to 2 minutes.

Add diced tomatoes and juice, and wine, and stir to combine. Reduce heat to medium low.

Return chicken and any juices that have collected to the Dutch oven. Nestling the chicken into the simmering sauce. Cover and cook 25 minutes.

Uncover and add mushrooms and olives. Stir to combine. Cook uncovered an additional 10 minutes, or until chicken is cooked through. Sprinkle with fresh Italian parsley. Serve chicken with sauce. Makes 4 servings.