Chicken Cacciatore (Hunter's Chicken)

Recipe Ingredients

2 lbs	908g / 32oz	Chicken pieces - (to 2 1/2 lbs)
		All-purpose flour
2 tablespoons	30ml	Extra-virgin olive oil
2 tablespoons	30ml	Butter
3 tablespoons	45ml	Minced shallots
1 teaspoon	5ml	Minced garlic
6 teaspoons	30ml	Mushrooms - sliced (medium)
1		Tomato paste - (6 oz)
1/2 cup	118ml	White wine
1 3/4 cups	109g / 3.8oz	Diced tomatoes
1/2 teaspoon	2.5ml	Salt
1/4 teaspoon	1.3ml	Ground white pepper
1 teaspoon	5ml	Bay leaf (small)
3/4 teaspoon	3.8ml	Fresh thyme leaves
1 1/2 teaspoons	7.5ml	Chopped fresh basil
3/4 teaspoon	3.8ml	Chopped fresh marjoram
		Cooked linguine

Recipe Instructions

Lightly coat chicken pieces with flour. Heat olive oil and butter in large Dutch oven. Saute chicken pieces, a few at a time, until browned on all sides. Remove chicken from pan. If desired, remove skin from chicken.

Saute shallots, garlic and mushrooms in Dutch oven until softened, 3 to 5 minutes. Stir in tomato paste and wine. Add tomatoes, salt, pepper, bay leaf, thyme, basil and marjoram.

Return chicken to pan. Cover and simmer over low heat until chicken is tender, 35 minutes. Remove bay leaf. Serve chicken and sauce with cooked linguine.

Yield: 4 servings.

Source:
St. Louis Post-Dispatch - 10-05-1998

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