Cacciatore Chicken (Hunter’s Chicken Stew)

0.5 oz (0 g) dried mushrooms (porcinis or chanterelles)

1 cup (250 mL) red wine

1/3 cup (75 mL) all-purpose flour

8 boneless chicken thighs, cut in half

3 tbsp (45 mL) olive oil

1 onion(s), minced

2 red pepper(s), (or other colours)

3 cloves garlic, chopped

10-13 Italian-style tomatoes, peeled, seeded and diced

1 can canned diced tomatoes

1/3 cup (75 mL) parsley, fresh, chopped

2 tbsp (30 mL) rosemary, fresh, chopped

2 tbsp (30 mL) thyme, fresh, chopped

1 cup (250 mL) mixed olives

1/4 cup (60 mL) capers, rinsed

salt, to taste

pepper, freshly ground, to taste

1 Soak dried mushrooms in red wine to rehydrate. Coat chicken with flour.
2 In a large frying pan, heat 2 tablespoons (30 mL) oil and brown chicken on each side for 2 to 3 minutes. Set aside.
3 In the same pan, add the rest of the oil and sauté onion and peppers for 3 to 4 minutes.
4 Place wine-soaked mushrooms, chicken, onions, peppers, garlic, tomatoes, parsley, rosemary and thyme in a large pot and bring to a boil.
5 Cover and simmer on low heat for 20 minutes, until juices run clear or the internal temperature reaches 77ºC (170ºF).
6 Before serving, add olives and capers and adjust seasoning. Serve on hot polenta.