Chicken Cacciatore


•  2½ lbs Chicken thighs
•  5 tbs Extra virgin olive oil
•  1 Medium onion, diced
•  3 Garlic cloves, minced
•  2 15 oz cans, Diced roma tomatoes with roasted garlic
•  ⅔ cup Dry white wine
•  1-2 Carrots, chopped
•  1-2 Celery stalks, chopped
•  1 Small bunch fresh parsley, chopped
•  Salt and pepper, to taste


Heat the oil in a dutch oven. Add onions and garlic and saute for 2-3 minutes. Add the chicken and cook over medium heat, stirring and turning frequently, for about 15 minutes until browned. Add the tomatoes, wine, carrots, and celery. Cover and simmer for an hour until the chicken is tender and cooked through.
Season with salt and pepper. Sprinkle on the parsley. Serve.

Additional Information

This recipe works especially well with polenta as a side dish.