Frango à cacciatora

Ingredientes

• 2 tablespoons olive oil
• 2 tablespoons butter
• 2 pounds chicken wings and drumsticks
• 1/2 teaspoon salt (or to taste)
• 1/4 teaspoon pepper (or to taste)
• 4 cloves garlic (minced)
• 1 medium onion (chopped)
• 1 pound white mushrooms (cleaned and chopped)
• 1 medium green bell pepper (chopped)
• 1 medium red bell pepper (chopped)
• 1 medium yellow bell pepper (chopped)
• 1/4 teaspoon turmeric
• 2 teaspoons oregano (dried)
• 2 bay leaves
• 1 cup red wine
• 2 tablespoons tomato paste
• 14.5 ounces diced tomatoes (1 can)
• 3/4 cup Kalamata olives (pitted)
• 1 tablespoon fresh parsley (chopped)

Modo de preparo

1. 1

   Prep the oven.: Preheat oven to 400°F.

2. 2

   Melt butter.: Add the olive oil and butter to a large oven-safe skillet with a lid, and heat until butter has melted.

3. 3

   Cook the chicken.: Add the chicken to the skillet and season generously with salt and pepper. Fry the chicken on both sides until golden, about 4 min per side. The chicken doesn't have to be cooked through, as it will continue cooking while in the oven. Transfer the chicken to a plate and set aside.

4. 4

   Cook the onions.: Add the garlic and onions to the skillet and saute for 2 minutes until the onion is translucent and the garlic becomes aromatic. Add the chopped mushrooms and cook for 5 min until the mushrooms cook down then add the peppers.

5. 5

   Cook mushrooms and peppers.: I like to cook my mushrooms first, but you could add the mushrooms and peppers all at once. Stir and cook for a couple more minutes until the peppers soften a bit.

6. 6

   Add spices.: Add the turmeric, oregano, bay leaves, red wine, tomato paste, and diced tomatoes. Stir well and bring to a boil.

7. 7

   Add chicken and cook.: Add the chicken back to the pot, cover with a lid and place in the oven. Bake for 45 minutes to an hour.

8. 8

   Finish the dish.: Top with whole Kalamata olives and garnish with fresh parsley before serving.

9. 9

   Serve.: Serve over noodles, rice or polenta.