Recipe

		Chicken Cacciatore
		Serving Size - 8
		Prepared By - DnD
		Recipe Rating	Printer Friendly Recipe

2 lbs boneless skinless chicken thighs

Salt and pepper

2 tablespoons olive oil

3 cloves garlic, finely chopped

2 carrots, chopped

2 medium onions, chopped

3 stalks celery, chopped

10 mushrooms, quartered

1 cup chopped bottled roasted red pepper

2 cups chicken stock

1 3/4 cups port wine

3/4 cup balsamic vinegar

1 28oz can imported whole tomatoes, crushed in a bowl

1 bay leaf

Set the oven at 400 degrees. In a large ovenproof dish, arrange the thighs in one layer, skinned side down. Sprinkle with salt and pepper. Roast the chicken for 20 minutes. In a large skillet, heat the oil. Cook the garlic, carrots, onions, celery, mushrooms and roasted peppers over medium heat, stirring often, for 20 minutes. Add the stock, port, balsamic vinegar, crushed tomatoes, and bay leaf. Pour this over the chicken thighs, cover with foil, and return the dish to the oven. Cook the cacciatore for 1 1/2 hours.