Chicken Cacciatore

Recipe Ingredients

1		Fryer chicken - (3 to 3 1/2 lbs) - washed, patted dry
		Salt - to taste
		Freshly-ground black pepper - to taste
4 oz	113g	All-purpose flour
4 tablespoons	60ml	Virgin olive oil
1 tablespoon	15ml	Yellow onion - chopped 1/2" dice (medium)
2		Celery stalks - chopped 1/2" dice
1/2 lb	227g / 8oz	Domestic mushrooms - sliced in half
10		Fresh sage leaves
1 teaspoon	5ml	Finely-chopped fresh rosemary leaves
1 oz	28g	Dry red wine
3 cups	711ml	Basic Tomato Sauce - (see recipe)
1 teaspoon	5ml	Crushed red pepper flakes - (optional)
		Salt - to taste
		Freshly-ground black pepper - to taste

Recipe Instructions

Cut the chicken into 12 pieces. Season lightly with salt and pepper. Dredge chicken pieces lightly in flour, shaking off excess.

In a 12- to 14-inch heavy-bottomed skillet, heat the olive oil until just smoking. Add 4 pieces of chicken at a time, skin-side down and cook until golden brown (about 5 minutes). Turn the pieces over and brown the other side, also about 5 minutes. Be careful not to burn the skin. Remove from skillet, and place on a plate. Repeat with the remaining chicken.

Add the onions, celery and domestic mushrooms to the oil and brown bits still in the pan and cook over medium heat until the onions are translucent and quite soft, about 8 to 10 minutes. Add the sage, rosemary, red wine and Basic Tomato Sauce. Bring to a boil. Submerge the chicken pieces in the sauce, return to a boil and lower the heat. Simmer for 20 to 25 minutes until the chicken is cooked through.

To check for doneness, insert a sharp knife into the thickest piece of chicken. The juices should run clear and golden, not red or bloody. Transfer to a heated serving dish. Serve immediately.

This recipe yields 4 servings.

Source:
MOLTO MARIO with Mario Batali - (Show # MB-5608) - from the TV FOOD NETWORK

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