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Chicken Cacciatore

by High Hampton Inn, Chef: Sean Ruddy

1/4 Cup Olive Oil
1 ea. Onion (sliced)
1/2 lb. Mushrooms (sliced)
1 1/2  Cups  All Purpose Flour
2 lb. Chicken (split thiegh quarters)
2 20 oz. can Whole Peeled Tomatoes
1 lbs.  Potatoes (peeled and diced)
2 cloves Garlic (Minced)
1 Tbsp, Basil (dried)
1  tsp. Thyme (dried)
1 ea. Bay Leaf (dried)
1 tsp.. Salt
1/2 Cup White Wine

  1. In a large roasting pan, heat the oil and add the onions and garlic and spices, and cookthe veggies until soft.
  2. Add the mushrooms
  3. De-glaze with white wine
  4. Add the tomatoes, and juice and let simmer for about 15 minutes.
  5. While the tomatoes are simmering, dredge the chicken in seasoned flour and brown.
  6. Add the chicken (skin side up) and potatoes to the pan of tomatoes
  7. Cover tightly with foil and cook in a 325 degree oven for about 1   hours.
  8. Hold at 140 degrees or cool down to below 70 degrees within 2 hours and then
  9. refrigerate.

Yield: 6 servings


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