Grandma Started It Chicken Cacciatore

When I was a teenager, my Mennonite grandmother caught my mom adding wine to her pan of chicken cacciatore and scolded, "Cooking with sin, are we?" That wonderful moment is etched in my memory and inspired my blog "Cooking With Sin."

Serves 8
Level of Difficulty: Medium

14 fresh button mushrooms
A sprinkle of sea salt & fresh ground pepper
2 tablespoons + 2 teaspoons olive oil
8 chicken thighs
¾ cup flour
½ teaspoon sea salt
½ teaspoon fresh ground pepper
1 + 1 teaspoon dried oregano
1 tablespoon butter
½ teaspoon Herbes de Provence
1 onion, chopped
2 cloves of garlic, chopped
½ cup red wine
1 large can (3½ cups) chopped tomatoes
1 can (2 cups) chicken broth
2 tablespoons parsley
Freshly grated Parmesan cheese
A small handful fresh basil leaves

1. To roast the mushrooms, place them caps down on a non-stick baking pan. Sprinkle them with 2 tablespoons olive oil, ground pepper and sea salt. Bake at 375° F for 20 minutes.

2. While the mushrooms are baking, roll the chicken thighs in a mix of flour, salt, pepper & oregano. Brown the chicken in butter to seal in the juices. As the chicken is browning, sprinkle with Herbes de Provence.

3. When browned, take the meat out and set aside. Stir the chopped onions in the meat drippings with 2 tsp of olive oil. Fry until the onions are soft and clear, then stir in the chopped garlic and cook for 1 minute.

4. Add the wine to the onions and stir making sure to stir up the browned bits on the bottom of the pan. Add the chopped tomatoes and chicken broth. Bring to a boil, reduce the temperature and cook for 10 minutes.

5. Return the chicken to the wine sauce. Add parsley, oregano, half of the basil leaves and the roasted mushrooms. Bring to a boil then reduce to a simmer and let cook for 20 – 25 minutes until the chicken is tender.

6. Serve over rice or pasta and sprinkle with fresh basil leaves.

Complementary Wines: Cabernet Sauvignon, Gewürztraminer, Icewine: Riesling, Pinot Noir

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