Pollo alla Cacciatora



Ingredients

• Whole chicken, 6 lbs
• 3 oz flour, for dredging
• 3 oz olive oil
• 6 oz pancetta, diced
• 14 oz onions, diced
• 1 oz garlic, minced
• 1 lbs portabella mushrooms, quartered
• 2 tsp dried rosemary
• 2 tsp dried marjoram
• 1 tsp sage
• 4 bay leaves
• Salt and pepper to taste
• 2 lbs concasse tomatoes
• 1 1/4 cups dry white wine

Directions

• Wash chicken, dredge with flour.
• Heat oil in large pot over med-high heat, sauté pancetta a few minutes.
• Add chicken pieces, sauté until starts to brown.
• Add onion and garlic, sauté another couple minutes, until softened.
• Add mushrooms, seasonings, tomatoes, and wine.
• Bring to gentle boil, turn down heat, cover, and simmer 25 minutes.
• Turn chicken over. Simmer until done, about 25 to 35 additional minutes.
• If desired, remove cover for last 10 or 15 minutes for thicker sauce.
• Serve over pasta.
• Enjoy!