CHICKEN CACCIATORE
2-1/2 to 3 lbs. chicken pieces, bone-in, skin-on (can trim extra skin off)
1 small box button or baby bella mushrooms (trimmed & cut in half)
1 small-medium white or yellow onion, chopped
1/2 EACH yellow and red bell peppers, seeded and chopped
2 small carrots, peeled and sliced……………...…….....1 TB chopped or minced garlic
About 3/4 cup pitted Kalamata olives…………….…....1 cup chicken broth
2 cans diced tomatoes (I like with Italian seasoning)
1 cup white wine…………………………………….…..….1 TB drained capers (optional)
2-3 TB extra virgin olive oil (about 1 TB per pound of chicken)
2 tsp. fresh chopped rosemary (or 1 tsp. dried)………2 tsp. dried oregano
3-4 chopped fresh basil leaves (or 2 tsp. dried)…….…2 tsp. balsamic vinegar
About 2-3 tsp. Kosher salt………………………………...1 tsp. black pepper
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Trim any extra hanging skin off the chicken. If you have large breast pieces, cut them in half. Combine the salt, pepper and any dried herbs in a small bowl; then season the chicken pieces on all sides with the herb mixture.
Put the olive oil into a large heavy skillet and heat. When it’s hot, put the chicken in (skin-side-down) and let it become deep golden brown before you turn it. Then brown the other side for a few minutes, and remove the chicken from the pan.
Add the onion, bell pepper, mushrooms, carrots and garlic to the hot pan and let them saute for about 5 minutes. Now add in the wine and let it reduce for about 3-4 minutes (stirring occasionally). Add the chicken broth, balsamic vinegar, capers (if using), tomatoes and the juice from the cans. Taste and adjust the salt and pepper if necessary. Stir in any fresh herbs now too. Put the chicken back on top of everything. (I had it in a large cast iron skillet, which was filled to very top when I put everything in ~ but notice in the photos above how the sauce reduces down when it simmers.) Don't worry if the sauce around the chicken seems really thin (even after an hour or more) ~ it will reduce all the way down after about 3 hours.
Simmer on low, uncovered, for 2-1/2 to 4 hours, or until chicken falls off the bone and the sauce is reduced down. If you want, you can garnish with fresh parsley. Great served with cooked pasta or some warm crusty bread to dip into the sauce. Serves 4-6