Recipe: Chicken Cacciatore (with mushrooms, using white wine)

CHICKEN CACCIATORE

1 to 2 lbs chicken*
3 tbsp flour
2 tbsp olive oil
1 medium onion, chopped coarse
1 clove of garlic, minced
1 cup mushroom caps, quartered
2 tbsp tomato paste
1/2 cup white wine
1 (14 oz) can tomatoes, crushed
1 tsp salt
1/4 tsp ground black pepper
3/4 tsp dried tarragon
1 tbsp paprika
Chicken stock or water, as needed
Hot cooked pasta (for serving)

Toss the chicken meat with the flour to coat. Shake off any excess flour and then saute the chicken over medium heat in the olive oil until nicely browned. Remove the meat from the pan and set aside.

Add the onion, garlic and mushroom caps and saute until the onion is translucent.

Add the tomato paste and continue to cook until the paste starts to get browned a little.

Deglaze the pan with the wine, stirring well to dilute the tomato paste.

Add the canned tomatoes, the spices and seasonings and the cooked chicken. Cover, reduce heat and simmer for 30 minutes or longer, adding chicken stock or water if necessary to keep from drying out.

Serve with pasta.

*Depending on how fancy you want to be, the chicken can be breasts cut to bite size pieces, leftover chicken, whole thighs, etc. Remove any skin if fresh chicken is used.

Adapted from source: Robin Halligan