CHICKEN CACCIATORE (Hunter's Chicken)

SERVES 4

It has been a very ong time since I made this and I lost the recipe. After a little research, I decided to wing it and make my own version. It is so good. Serve with pasta topped with some of the extra sauce.

INGREDIENTS

One 3 pound chicken, cut into serving pieces

1/2 cup all-purpose flour

Salt and pepper to taste

1/4 cup olive oil

1 medium onion, chopped

1 medium green pepper, chopped

2 ounces pancetta, chopped (see note below)

4 large cloves garlic, minced

8 ounces fresh mushrooms, halved

3/4 cup marsala or other dry red wine

2 cans (14.5 ounces each) whole tomatoes with juices, crushed with fingers

1/2 tablespoon dried rosemary

1/2 tablespoon dried marjoram leaves

Freshly grated Parmesan cheese (optional garnish)

Pat chicken dry. Dip in flour seasoned with salt and pepper; shake off excess. Heat the olive oil in a large skillet or sauté pan over high heat. Brown the chicken, in batches if necessary, until golden, about 3 minutes per side. Remove the chicken. Reduce the heat to medium-high. Add the onions and peppers. Sauté about 5 minutes or until slightly softened. Add the pancetta and sauté another 3 minutes. Add the garlic and mushrooms; sprinkle with salt and pepper. Sauté another 2 minutes. Pour in the marsala and bring to a boil to reduce and deglaze pan, about 3 minutes. Return the chicken to the pan with any accumulated juices. Add the tomatoes, herbs and more salt and pepper. Reduce heat to medium-low. Cover partially and cook until chicken is tender, about 50 minutes. Serve the chicken topped with some of the sauce and sprinkled with the optional cheese.

Note: Pancetta is an Italian bacon. I love the flavor. If you can't find it, you may substitute regular bacon or omit it entirely.

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