Chicken Cacciatora "Chicken Hunter's Wife Style"
Pollo alla Cacciatora

Serves: 4

3 pound fryer
¼ cup extra virgin olive oil
1 small red onion
1 leek (cleaned, white and some green part sliced ¼ inch thick)
1 small carrot (peeled, cut into ¼ inch dice)
1 small red or yellow bell pepper (seeded and cut ¾ inch dice)
2 cloves garlic (chopped fine)
½ pound mixed mushrooms, Shiitake, Cremini, Chauterelle (domestic)
½ cup white wine
¼ cup chicken stock
1 cup canned Italian plum tomatoes with juice, crushed fine by hand
6 whole tomatoes (peeled and seeded)
¼ cup fresh or frozen peas
1 teaspoon fresh thyme leaves
2 tablespoons chopped fresh Italian parsley leaves
Kosher salt
Fresh ground black pepper

Wash chicken inside and out
Dry thoroughly.
Turn breast side down
Cut down both sides of backbone and remove
Reserve for stock.
Cut chicken in half by cutting down the center of the breast.
Remove beasts from the thighs and legs.
Cut off the wings from the breasts leaving some of the breast meat with the wings.
Cut off wing tips.
Reserve tips for stock.
Cut breasts in half crosswise.
Separate legs from the thighs.
Cut the thighs in half across the thigh bone.
Cut the leg ends off where they start to widen.
Cut the meaty part of the leg in half across the leg bone.
You should now have 14 pieces.
Your chicken is now ready to cook.

Heat oil in a large (12 inch) skillet over medium-high heat until very hot.
Season chicken with salt and pepper
Dredge lightly in flour
Shake off excess flour
Add to pan skin side down
Leave chicken undisturbed for 4-5 minutes or until well browned.
Turn and brown chicken very well on all on the other side.

Remove the chicken to a platter
Add the onion, leek, carrot and bell pepper.
Season with salt and pepper and cook for 5 minutes.
Add the garlic
Cook 1 minute
Add the mushrooms
Cook 3 more minutes, stirring frequently.

Return the chicken to the pan along with any juices that may have accumulated on the plate.
Add the wine
Reduce for 2 minutes then add the stock, tomatoes and the peas.
Reduce the heat to a simmer and cook chicken
Turn every few minutes until chicken is cooked through about 15 minutes.
Stir in the thyme and parsley
Adjust seasoning
Transfer to a warm serving platter.
Serve.

Wine Recommendation:
Bolla Sangiovese
To learn more about Bolla Wines of Italy visit Bolla.com.
Live passionately, but drink responsibly.