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Title: Saveur's Chicken Cacciatore
Categories: Poultry, Vegetables, Herbs, Wine
Yield: 4 servings

1/4 c Extra-virgin olive oil;
- divided
2 md Onions; fine chopped
2 cl Garlic; fine chopped
3 lb Chicken; in 8 pieces
1 c Dry white wine
28 oz Can whole tomatoes; chopped,
- juice reserved
1 c Chicken stock
1/4 c Cup fine chopped parsley;
- more for garnish
1 ts Finely chopped fresh
- rosemary leaves
1 Bay leaf
Salt & fresh ground pepper

To a large cast-iron skillet set over medium-high heat,
add 2 tablespoons of the oil and the onions and cook,
stirring occasionally, until golden brown, about 10
minutes. Add the garlic and cook, stirring frequently,
for 2 minutes. Scrape into a small bowl and return the
skillet to the stove.

To the empty skillet, add the remaining oil and the
chicken and cook, turning once, until evenly browned on
both sides, about 8 minutes. Add the wine and cook until
it has nearly evaporated, about 5 minutes. Add the
tomatoes with their juices, stock, parsley, rosemary,
bay leaf, and salt and black pepper to taste. Turn the
heat to low and cook, partially covered, until the
chicken is very tender and the sauce has thickened
slightly, about 45 minutes. Sprinkle with more parsley,
and serve.

By: Farideh Sadeghin

RECIPE FROM: https://www.saveur.com

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