CHICKEN CACCIATORE

CHICKEN CACCIATORE 4-4 1/2 pounds bone-in, skin-on chicken pieces, trimmed salt and black pepper 4 tablespoons extra-virgin olive oil 1 cup diced onion 4 garlic cloves, minced/grated 8 ounces sliced mushrooms 1 cup diced red and/or yellow bell pepper (about 2 bell peppers) 1/2 cup dry red wine 2 tablespoons capers 2 teaspoons dried oregano 2 teaspoons dried rosemary 28 ounces canned diced tomatoes with liquid 1 cup chicken broth 1 bay leaf optional garnish: chopped fresh parsley, grated parmesan Season chicken pieces with salt and pepper. Heat a dutch oven or large braising pan over medium heat. Add olive oil to the pan and heat until rippling. Working in batches, brown chicken pieces about 3 minutes each side. Remove chicken from pan; set aside. Add diced onion and pepper to pan and saute for 5 minutes. Add mushrooms and continue to saute for another 3 minutes. Push all vegetables to one side of pan. Add grated garlic, capers, oregano and rosemary; stir constantly for 1 minute. Stir in wine, cook for 3 minutes scraping up any brown bits from bottom of pan. Add diced tomatoes (with liquid), chicken broth and bay leaf; bring to a low boil. Salt and pepper to taste. Tuck browned chicken into sauce, bring to a simmer, reduce heat to low; cover and cook for a minimum of 45 minutes or up to 2 hours. Optional garnish: chopped fresh parsley; grated parmesan. Serving suggestions: serve warm over mashed potatoes, roasted vegetables, pasta or rice.