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   October 15: National Chicken Cacciatore Day   
      
   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Saveur's Chicken Cacciatore   
    Categories: Poultry, Vegetables, Herbs, Wine   
         Yield: 4 servings   
       
       1/4 c  Extra-virgin olive oil;   
              - divided   
         2 md Onions; fine chopped   
         2 cl Garlic; fine chopped   
         3 lb Chicken; in 8 pieces   
         1 c  Dry white wine   
        28 oz Can whole tomatoes; chopped,   
              - juice reserved   
         1 c  Chicken stock   
       1/4 c  Cup fine chopped parsley;   
              - more for garnish   
         1 ts Finely chopped fresh   
              - rosemary leaves   
         1    Bay leaf   
              Salt & fresh ground pepper   
       
     To a large cast-iron skillet set over medium-high heat,   
     add 2 tablespoons of the oil and the onions and cook,   
     stirring occasionally, until golden brown, about 10   
     minutes. Add the garlic and cook, stirring frequently,   
     for 2 minutes. Scrape into a small bowl and return the   
     skillet to the stove.   
        
     To the empty skillet, add the remaining oil and the   
     chicken and cook, turning once, until evenly browned on   
     both sides, about 8 minutes. Add the wine and cook until   
     it has nearly evaporated, about 5 minutes. Add the   
     tomatoes with their juices, stock, parsley, rosemary,   
     bay leaf, and salt and black pepper to taste. Turn the   
     heat to low and cook, partially covered, until the   
     chicken is very tender and the sauce has thickened   
     slightly, about 45 minutes. Sprinkle with more parsley,   
     and serve.   
        
     By: Farideh Sadeghin   
        
     RECIPE FROM: https://www.saveur.com   
        
     Uncle Dirty Dave's Archives   
       
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