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Chicken Cacciatore

Created by Meggins on May 21, 2012

1 boiler/fryer, cut Into 8 pieces (about 3-4 pounds, or I prefer to use 8 thighs with the skin on)
Salt & pepper
1/4 cup olive oil
1 medium onion, chopped
3 cloves garlic, minced
1 celery stalk, chopped
1/2 pound fresh white mushrooms, sliced

1 red sweet bell pepper, chopped
1/2 cup dry white wine
1 (28 ounce) can chopped tomatoes with juice
1/2 cup chicken broth
2 teaspoons dried oregano
1/4 cup fresh chopped parsley
1/3 cup whole small brined black pitted olives, optional I encourage to add them in

Step 1: Heat the oil in a large pot over medium heat, season chicken pieces with salt and pepper then brown the chicken pieces well on both sides (2-3 minutes per side). Remove the chicken to a plate.
Step 2: Add the mushrooms, onions, peppers, celery to the pan drippings, and sauté until soft, about 5 minutes. Add the garlic, and cook another minute or two.
Step 3: Add the white wine; cook on medium heat until some of the alcohol has evaporated, about 10 minutes. Add the chicken back to the skillet.
Step 4: Add in the chopped tomatoes with juice, chicken broth, oregano and parsley. Simmer on low, uncovered for about 1 hour seasoning the sauce with salt and pepper during cooking. Add in olives the last 10 minutes of cooking time.