Chef Robert's Chicken Cacciatore

City Dock's Executive Master Chef Robert Cillizza stopped by to make Chicken Cacciatore.

Ingredients:

CHICKEN CACCIATORE
¼ CUP OLIVE OIL
3 1/2 LBS CUT UP CHICKEN
2 ONIONS THINLY SLICED INTO RINGS
1 CLOVE GARLIC, FINELY CHOPPED
1 1/4 CUPS SLICED MUSHROOMS
1 BELL PEPPER THINLY SLICED
¼ CUP TOMATO PASTE
¾ CUP DRY WHITE WINES
16OZ CRUSHED PLUM TOMATOES
½ TEASPOON DRIED TOMATOES
½ TEASPOON DRIED OREGANO

Directions:

HEAT OLIVE OIL IN A LARGE SKILLET. SEASON THE CHICKEN AND FRY SKIN SIDE DOWN FOR FIVE MINUTES OR UNTIL LIGHTLY BROWNED, TURN OVER AND BROWN THE OTHER SIDE, REMOVE AND SET ASIDE.
ADD THE ONIONS TO THE PAN AND COOK FOR FIVE MINUTES, THEN ADD THE GARLIC, MUSHROOMS AND PEPPERS, COOK FOR ANOTHER THREE TO FOUR MINUTES OR UNTIL ONIONS ARE GOLDEN BROWN, NOW MIX IN THE TOMATO PASTE AND COOK FOR ADDITIONAL TWO MINUTES. ADD THE WINE AND BRING TO A BOIL STIRRING CONSTANTLY. NOW ADD THE TOMATOES, SPRINKLE IN THE ROSEMARY AND THE OREGANO NOW RETURN THE CHICKEN TO THE PAN, SEASON WITH SALT AND PEPPER TO TASTE, COVER AND SIMMER OVER LOW HEAT FOR ADDITIONAL TWENTY MINUTES, STIRRING OCCASIONALLY.
IF THE CHICKEN IS TENDER. TRANSFER WITH A SLOTTED SPOON TO A SERVING PLATTER, IF NOT COVER AND COOK FOR AN ADDITIONAL TEN MINUTES, SEASON AGAIN TO TASTE AND POUR SAUCE OVER CHICKEN.

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