Chicken Cacciatore

I made Sunday dinner for close friends who are moving away.  I wanted to make some comfort food that would make them feel like home.

You start by roasting the tomatoes, mushrooms, & red onion with a little vinegar & olive oil.  Season with salt & pepper.

In the meantime, season the chicken & saute in olive oil in a Dutch oven.

Remove chicken & deglaze with red wine.

Add a can of Italian tomatoes, a chicken bouillion cube and a little water.

Simmer and sit down and have a glass of wine while you wait.

Serve with cooked pasta, some french bread and a green vegetable! 
Yum-o-licious!


Chicken Cacciatore (adapted from Tyler Florence)
1 1/2 Lbs. plum tomatoes, coarsely chopped (scant 4 cups)
8 oz. baby bella mushrooms (crimini)
1 lg. red onion, thinly sliced
5 T. olive oil, divided
2 T. red wine vinegar (you may use any type of vinegar)
8 pieces of chicken, skin removed & excess fat trimmed
1 1/2 T. chopped fresh rosemary
1/2 c. red wine
1/3 c. thinly sliced basil
1 T. capers, rinsed & drained
1 chicken bouillion cube
12 oz. pasta, cooked

Preheat oven to 400 degrees F.  Combine plum tomatoes, mushrooms, and onion in lg. bowl. Add 3 T. olive oil and vinegar; toss to blend.  Sprinkle generously with salt and pepper.  Spread vegetable mixture in single layer on a large rimed baking sheet.  Roast about 40 minutes. Remove from oven and set aside.  
Sprinkle chicken with salt, pepper, and 1 T. rosemary.  Heat remaining 2 T. oil in heavy Dutch oven.  Add chicken and saute until golden brown, about 6 min. per side. Transfer chicken to bowl.  Add wine to Dutch oven and boil until wine is reduced by half, scraping up browned bits, about 1 min.  
Stir in canned tomatoes with juice, 1/2 c. water and chicken bouillion cube. Bring to a boil.  Reduce heat to medium and simmer 10 min. to blend flavors.  Return chicken to pot with sauce and simmer, uncovered, until chicken is cooked through, about 25 min.  
Stir in roasted vegetable, remaining rosemary, half of basil and half of capers.  Simmer over med. heat until vegetables are heated through.  Season with salt and pepper.  
Place pasta in large shallow bowl.  Top with chicken and sauce.  Sprinkle remaining basil and capers over all.