Chicken Cacciatore

Ingredients:
1 tablespoon oil
1 small chicken (divided into 8 pieces)
1 tablespoon oil
1 teaspoon red pepper flakes
1 onion (sliced)
1 carrot (chopped)
1 stalk celery (chopped)
4 ounces mushrooms (sliced)
1 red bell pepper (chopped)
3 cloves garlic (chopped)
1/2 cup dry white wine
1 (28 ounce) can diced tomatoes
1 tablespoon tomato paste
1/2 cup chicken stock
1 splash balsamic vinegar
parmigiano reggiano rind (optional)
1 teaspoon oregano
1 tablespoon capers
1 handful parsley (chopped)

Directions:
Heat the oil in a large pan.

Add the chicken and fry skin side down until golden brown and set aside.

Add the oil to the pan and heat.

Add the red pepper flakes, onion, carrot, celery, mushrooms and pepper and saute until the onion is tender, about 5 minutes.

Add the garlic and saute for a minute.

Add the wine, deglaze the pan and simmer to reduce to half.

Add the tomatoes, tomato paste, stock, balsamic vinegar, parmigiano reggiano, oregano and capers and simmer for 20 minutes.

Add the chicken and simmer until cooked, about 20 minutes.

Serves 4

MY NOTES:  I like to use chicken thighs instead of a whole chicken.  This is perfect served with risotto.

Source:  Closet Cooking