Frango à cacciatora

Ingredientes

• 3-4 pounds bone-in (skin-on chicken, cut up)
• Salt and freshly ground black pepper
• 4 tablespoons olive oil
• 1 medium onion (chopped)
• 1 medium yellow bell pepper (chopped)
• 1 medium red bell pepper (chopped)
• 8 ounces sliced mushrooms
• 4 cloves garlic (minced)
• 2 tablespoons capers
• 4 teaspoons dried Italian seasoning OR 1 each of oregano and rosemary
• 1/2 cup dry red wine
• 28 ounces diced tomatoes (do not drain)
• 1 cup chicken broth or stock
• 1 bay leaf

Modo de preparo

1. 1

   Rinse chicken pieces and pat dry with paper towel. Season to taste with salt and pepper.

2. 2

   In a dutch oven over medium heat warm the olive oil until shimmering. Brown chicken on both sides, about 3-4 minutes each. Remove from pan and set aside.

3. 3

   TO the pan, add onion and bell pepper and saute until tender, about 4-5 minutes. Add sliced mushrooms and saute for another 2-3 minutes. Move vegetables to one side of the pan and add garlic, capers, and dried herbs. Cook, stirring constantly, for 1 minute.

4. 4

   Pour in the wine. Scrape up any brown bits and cook for 3-4 minutes.

5. 5

   Stir in tomatoes and broth then add the bay leaf. Bring to a low boil.

6. 6

   Nestle the chicken pieces into the tomato mixture and let it come to a simmer. Cover pan and cook for 90 minutes. If you like the vegetables very soft, almost melting into the sauce, add 30 more minutes.