Chicken Cacciatore

Gourmet, made simple.

Tv host and celebrity chef Lidia Bastianich shares her chicken cacciatore dish from her new cookbook “Lidia’s A Pot, A Pan and A bowl”.

chicken drumsticks

kosher salt

3 tbsp

extra virgin olive oil

sweet onion

yellow bell pepper

8 ounces

cremini mushrooms

1/2 cup

dry white wine

one 28 ounce can

whole tomatoes

1 tsp

dried oregano

peperoncino flakes

2 tbsp

fresh Italian parsley, optional

Season the chicken with 1/2 teaspoon salt.
Heat the oil in a large Dutch oven over medium heat.
Brown the chicken on all sides, 7 to 8 minutes, and remove it to a plate.
Add the onion and pepper, and cook until they begin to wilt, 6 to 7 minutes.
Add the mushrooms, and cook until they begin to soften for about 3 minutes. Season the vegetables with salt.
Add the wine, and simmer until it’s reduced by half, about 2 minutes. Add the tomatoes and 1 cup of water
Return the chicken to the pot. Add the oregano, and season with 1 teaspoon salt and a big pinch of peperoncino.
Simmer, uncovered, until the sauce has thickened and the chicken is tender, about 45 minutes, stirring once or twice throughout the cooking process.
Stir in the parsley, and serve.