Chicken Cacciatore (Recipe)

Ingredients

60ml (2fl oz) oilive oil

1.5kg (3lb 8oz) chicken, cut into 8 pieces

Salt and freshly ground black pepper

2 medium onions, thinly sliced into rings

3 clove garlic, finely chopped

125g (4oz) thinly sliced button mushrooms

1 small green pepper, thinly sliced

60ml (2fl oz) tomato paste

180ml (6fl oz) dry white wine

454g (1lb) tinned plum tomatoes

1/4 tsp dried rosemary

1/4 tsp dried oregano

Freshly grated Parmesan cheese for garnish

Steps

1.  Heat the olive oil in a large frying pan on high heat to almost smoking.  Season the chicken with salt and pepper, and fry it skin side down for 5 minutes or until lightly browned.  Turn over and brown the other side.  Remove the chicken pieces with a slotted spoon and set aside.

2.  Reduce the heat to medium.  Add the onions to the pan and cook for 5 minutes, then add the garlic, mushrooms and green pepper.  Cook for another 3-4 minutes or until the onions are golden, stirring frequently.  Max in the tomato paste and white wine and cook for 1-2 minutes, then add the tomatoes, breaking them down with a wooden spoon.  Sprinkle in the rosemary and oregano and return the chicken to the pan.  Season with salt and pepper, cover and simmer for 30 minutes, stirring occasionally.

3.  Check the chicken to ensure it is cooked and tender.  If is still resistant when pierced with a fork, cover and cook for another 10 minutes.  The leg meat should easily pull away from the bone.  Using a slotted spoon, transfer the chicken pieces to a serving plate; keep warm.  If the sauce appears too liquid, allow it to lightly boil uncovered for 5 minutes to slightly thicken.  Season to taste, then pour over the chicken.  Serve immediately.  Garnish with freshly grated Parmesan cheese.

From : Low-Carbo Cooking