Chicken Cacciatore

 Lidia Bastianich's was on the Today Show and this is one of the 3 recipes she demonstrated from her new cookbook. Flavors were great! We chose to serve this over polenta. What we had available was chicken thighs with drumsticks attached. Kevin broke them down and what is pictured is with the thigh.

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• 8 chicken drumsticks (about 2½ pounds)
• kosher salt
• 3 tablespoons extra-virgin olive oil
• 1 sweet onion, thickly sliced
• 1 yellow bell pepper, thickly sliced
• 8 ounces cremini mushrooms, quartered
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• 1/2 cup dry white wine
• 1 (28-ounce) can whole San Marzano tomatoes, crushed by hand
• 1 teaspoon dried oregano, preferably Sicilian oregano on the branch
• crushed red pepper flakes
• 2 tablespoons chopped fresh Italian parsley (optional)
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• Season the chicken with 1/2 teaspoon salt.

• Heat the oil in a large Dutch oven over medium heat.

  Brown the chicken on all sides, 7 to 8 minutes, and remove it to a plate.

  Add the onion and pepper, and cook until they begin to wilt, about 6 to 7 minutes. Add the mushrooms and cook until they begin to soften, about 3 minutes. Season the vegetables with salt. 

• Add the wine and simmer until it's reduced by half, about 2 minutes. Add the tomatoes and 1 cup water.

  Return the chicken to the pot. Add the oregano and season with 1 teaspoon salt and a big pinch of pepperoncino.(red pepper flakes)

  Simmer, uncovered, until the sauce has thickened and the chicken is tender, about 45 minutes, stirring once or twice throughout the cooking process. Stir in the parsley and serve.

  From "Lidia's a Pot, a Pan, and a Bowl" by Lidia Matticchio Bastianich and Tanya Bastianich Manuali. Copyright © 2021 by Tutti a Tavola, LLC.