How to make it

  • Rinse and pat dry chicken then season with salt and pepper.
  • Heat oil in a large heavy skillet over medium high heat until shimmery and fragrant.
  • Add chicken pieces in small batches then brown on all sides and remove to plate when done.
  • Remove all but 2 tablespoons of the fat in pan.
  • Reduce heat to medium and add onion, bay leaf, rosemary and sage.
  • Cook stirring until onions are golden brown about 5 minutes.
  • Add garlic and cook 30 seconds more being careful not to brown the garlic.
  • Return chicken to skillet and pour in wine.
  • Cook over medium high heat until all wine is evaporated.
  • Turn chicken and scrape up browned bits on bottom with a wooden spoon.
  • Add tomatoes and chicken stock then reduce the heat to low.
  • Cover and simmer 25 minutes then add olives and mushrooms and cook covered 10 minutes.
  • Uncover pan and boil pan juices over high heat until slightly thickened.

Reviews & Comments 2

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    " It was excellent "
    bigstmpr ate it and said...
    This sounds like my chicken cacciatore. got to try it so see if it tastes as good. i bet it will. thanks for posting this recipie.
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    " It was excellent "
    donman ate it and said...
    Great recipe Chief. Thanks :)
    Was this review helpful? Yes Flag

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