Chicken Cacciatore

Ingredients:

½ cup of sliced mushrooms

2 tbsp of olive oil 7 1 tbsp of butter

Salt & pepper to taste

8 skinless chicken thighs

Flour and salt put into a gallon freezer bag.  Add in the chicken mixed evenly

1/ 2 cup white wine

1 small, sweet onion chopped

4 small carrots diced

3 ribs of celery diced

 3 springs each of fresh Italian parsley and rosemary tied together with twine

¼ tp of red pepper flakes

1 28 oz canned crushed tomatoes

Flour & salt for trudging the thighs

Directions:

Drain the chicken thighs and strain in a colander, set aside

Heat 1 tbsp of olive oil and the butter in a in medium saucepan fixed with a lid.

Dredge the chicken in the flour mixture and addition salt & pepper to taste

Turn the heat down to medium and braise the chicken thighs in the skillet.

Add the remaining oil, onions, carrots and celery as well as additional salt as needed.

Cook for 5 additional minutes before added the parsley and rosemary.

Cook until vegetable begin to soften, then add the red pepper flakes.

Cover and turn the heat down to low for 5 minutes.  Add in the mushrooms.

Recover the mixture and turn down the heat.

Turn the heat up to medium and stir in the crusted tomatoes.

Add additional salt & pepper to taste.  Cover and turn down to low.  Simmer for 3 additional hours until chicken is tender.

Optionally, you may place some rice or pasta as a bed topped with the cacciatore, if desired.

Enjoy!