CHICKEN CACCIATORE

Chicken Cacciatore

Makes4 servings

Active Time1 hour

Total Time 3 hours

Ingredients

1 3-lb whole chicken

3 garlic cloves, minced

1 1/2 tsp kosher salt

1 tsp black pepper

1 tsp minced fresh rosemary (from about 2 sprigs)

1/2 cup plus 3-4 tbsp extra-virgin olive oil, divided

1 lb portobello mushrooms, stems removed, cut into 1-inch pieces

4 oz pancetta, cut into 1-inch cubes

5 celery stalks, cut into 1-inch pieces

2 large yellow onions, roughly chopped

2 cups marinara sauce

1 cup dry white wine

1 cup chicken stock

1/2 tsp granulated sugar

1/4 tsp crushed red pepper

Chopped flat-leaf parsley, for garnish

Directions

1. Using a sharp knife or poultry shears, separate chicken into 8 pieces: 2 breasts, 2 wings, 2 thighs, and 2 drumsticks. Pat chicken pieces dry.

2. In a small bowl, combine garlic, salt, black pepper, rosemary, and 3 tbsp of the oil; stir to make a paste (add 1 more tbsp of oil if the mixture is too dry); rub evenly over chicken pieces. Cover and chill for 2 hours.

3. Heat remaining oil in a Dutch oven over high heat until smoking. Working in batches, cook chicken pieces in a single layer, turning to brown all sides, about 12 minutes. Transfer chicken to a plate lined with paper towels.

4. Add mushrooms, pancetta, celery, and onions to the pot. Cook, stirring occasionally, until onions are golden brown and pancetta is rendered, about 8 minutes. Drain oil from the pot.

5. Add marinara sauce and wine; stir to loosen browned bits from the bottom of pot. Add stock, sugar, and crushed red pepper; bring to a boil. Return chicken pieces to pot, reduce heat to medium heat, cover, and cook for 20 minutes. Then uncover pot, reduce heat to medium, and cook 15-20 minutes more. Sprinkle and parsley and serve.