Chicken Cacciatore

1

Heat a large braiser or pot on medium heat. Add half of the olive oil.

2

Season the chicken drumsticks with the salt and pepper. Brown the drumsticks in the pot for a few minutes on each side, but do not cook through. Remove the chicken from the pot and set aside.

3

Add the remaining oil to the pot and the onion, bell pepper, carrots, celery, and mushrooms. Sauté for three to seven minutes, or until the vegetables start to brown.

4

Deglaze the pot with the wine and scrape up any browned bits. Then, add the tomatoes, chicken broth, herbs and the chicken with residual juices. Stir well, bring to a simmer, cover and cook for 45 minutes until the chicken is falling apart from the bone.

5

Move the lid so that the pot is slightly ajar and continue cooking for 10 minutes to allow the sauce to thicken slightly.

6

6. Remove the bay leaves, serve and enjoy.

7

Substitutions: Chicken drumsticks: you can use chicken thighs or chicken legs as well.