Chicken Cacciatore

4 Tablespoons olive oil
6 chicken thighs and leg quarters
2 yellow onions, diced
2 stalks of celery, diced
1 carrot, diced
1 1/2 green bell pepper, diced
1/2 cup pancetta
2 cloves of garlic, chopped
1 teaspoon red pepper flakes
2 pounds chanterelles
3 pounds San Marzano whole tomatoes, crushed by hand
1 bunch thyme, rosemary, oregano
1 bay leaf
1/2 cup dry red wine

Preheat oven to 300 degrees. Heat olive oil in a large Dutch oven over high heat. Salt and pepper chicken on both sides. Place chicken in pan skin-side down and cook until golden brown. Turn chicken and cook until brown on underside. Remove chicken from pan.

Sweat pancetta in pan and remove to chicken. Add onions, celery, carrot and bell pepper and sweat until soft, adding olive oil if necessary. Add garlic and red pepper and cook for 1 additional minute. Pour in red wine and deglaze pan.

Place tomatoes, herbs, mushrooms, pancetta and chicken into pot and cover. Braise in oven until tender, about 2 hours.

Cipollini Onions
3 Tablespoons olive oil
15 peeled Cipollini onions
1 sprig of thyme
1 cup of white wine
Salt and pepper to taste

Heat olive oil in pan over high heat. Sear onions and then season with salt and pepper. Add thyme and wine. Cover and reduce until sauce has thickened.

To plate
Serve chicken alongside black Tuscan rice and Cipollini onions.

Serves 6

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