Chicken Cacciatore

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This hearty casserole is a classic Italian dish that will happily feed your friends and family.

Serves 4-6

2 tablespoons olive oil
2-3 lbs chicken thighs and legs (bone-in and skin-on)
Sea salt and freshly cracked pepper
1 lb mushrooms, sliced
1 garlic clove, minced
1 onion, thinly sliced
1 cup red wine
1 jar Classic Red


Heat the oil in a large Dutch oven and season the chicken on both sides. Add the chicken skin side down and leave to brown for 8-10 minutes. Flip and cook for a further 5 minutes on the other side. Transfer to a plate.

Add the mushrooms, garlic and onion and cook for another 8-10 minutes. Deglaze the pan with wine and then scrape up all the browned pieces from the bottom of the pan. These add a lot of flavor so you want to make sure they work their way into the sauce.  Next, pour in the Classic Red. Add about a tablespoon of water into the jar to get all the remaining sauce out and add that to the pot.

Add back the chicken and any juices from the plate, cover and cook on low for 30 minutes. Serve warm.

Melissa Vitelli