Chicken Cacciatore

Last night I wasn't in the mood for a lot of cooking. Putting something in the pot and letting it do it's thing was the answer. This might not be an original Cacciatore recipe but it is damn good. Give it a try.

1 3-4 lb chicken, back cut out
1 large yellow onion, chopped
8 oz. mushrooms, sliced
2 cloves garlic, chopped
3 tbsp. oil
1 28oz. can crushed tomatoes
1/2 can tomato paste
1/2 cup red wine
1 cup chicken stock
1 cup beef stock
1 tbsp. oregano
1/2 tbsp. thyme
1/2 tbsp. basil
Several grindings of pepper
1 tbsp. balsamic vinegar
1 tbsp. sugar

Put the onions and mushrooms in a pot, big enough to hold the chicken, with two tbsp. of oil. Saute over medium heat until onions are soft, then add the garlic. Cook two minutes more then add the wine. Add the herbs and and vinegar. Let reduce a little, then add the crushed tomatoes, sugar and the beef and chicken stocks. Let it simmer a while then add the tomato paste.

Meanwhile, take your chicken and flatten it, oil it and pepper it. Put it in a pan under a broiler just long enough to brown the skin. Remove the chicken and add it to your sauce. Cover the pot, put the temp on medium low and let cook for at least an hour, turning occasionally. Remove the chicken and degrease the sauce using a spoon. Place chicken back into sauce and allow to cook, on low, while you prepare the rest of the meal. This is great served with pasta topped with the sauce and freshly grated Parmesan.