Delicious Chicken Stew
We put a modern spin on the classic chicken cacciatore. A one pot wonder done the Jar Goods way.
- 1/4 cup white wine
- 1/2 cup flour
- 1 chicken, about 2 1/2 - 3 pounds cut into 8 to 10 pieces, patted dry
- 1 tbsp olive oil
- 1 onion finely chopped
- 8 cloves garlic, minced
- 1/4 cup chicken stock
- 1 cup Classic Red tomato sauce
- 1 can (14 oz) diced tomatoes, drained
- 2 bay leafs
- Salt and pepper to taste
- Optional -
- 8 mushrooms (any type)
- 1 small red or orange bell pepper
- 8 green olives
Preheat oven to 375 degrees. Season flour with salt and pepper in a plastic ziplock style baggie. Toss in chicken pieces and shake to coat. Heat olive oil in dutch oven fry pan. Working in batches if needed, brown the chicken, turning as needed, about 8 minutes per batch. Transfer to a plate.
Drain any excess oil from pan. Return flame to medium heat, add onions and saute until soften, about 5 minutes. Add garlic and cook for another minute. Add wine and stock; bring to a soft boil, stirring to scrape up browned bits. Simmer for 10 minutes. Stir in Classic Red, tomatoes and bay leaves. Return chicken pieces to pan, placing on top. Cover and cook until chicken is very tender, about 40 - 45 minutes.
Serve over pappardelle pasta or boiled yukon gold potatoes. For a heartier stew, toss in green olives, 1 cup sliced mushrooms or 1 small red pepper cut into strips after 35 minute minutes of cooking.