Grandpa Jimmy's Cacciatore

Total Time: 55 mins Preparation Time: 15 mins Cook Time: 40 mins

Ingredients

• Servings: 4
• 1 whole chicken, cut up
• extra virgin olive oil
• fresh ground pepper
• kosher salt
• 1 onions, halved and sliced or 1 sweet onion, halved and sliced large onion
• 1/2 lb button mushroom, cleaned (trim stems but do not remove)
• 1/2 lb baby portabella mushrooms, cleaned (trim stems but do not remove)
• 3 large garlic cloves, chopped
• 2 tablespoons fresh oregano leaves
• 3/4 cup good quality wine or 3/4 cup chardonnay wine or 3/4 cup pinot grigio wine
• 1 3/4 cups chicken stock
• 1/4 cup bottled pepperoncini pepper juice
• 8 small pepperoncini peppers
• 1/2 cup banana pepper ring
• 1 cup kalamata olives or 1 cup small black olives, pitted
• 1/2 cup fresh italian parsley, chopped

Recipe

• 1 wash chicken pieces, pat until dried very well.
• 2 season with pepper and salt.
• 3 heat a non-stick electric fry pan or large skillet to medium-high heat. when hot, add just enough olive oil to cover the bottom of the pan. saute chicken pieces in oil, until browned on both sides. remove chicken to a plate.
• 4 add a little more oil only if necessary, and saute onions one minute.
• 5 add mushrooms, cook two to three minutes longer until mushrooms are lightly browned.
• 6 add chopped garlic and fresh oregano; stir and saute two additional minutes, being sure not to burn garlic.
• 7 add wine and cook a minute or two to deglaze pan before adding the chicken broth and pepperoncini juice.
• 8 cook a minute or two, stirring to combine liquids and get to a simmer.
• 9 return chicken to pan and add pepperoncini peppers.
• 10 cook, partially covered, over semi low heat at a good simmer for approximately 25 minutes, occasionally spooning juices over the chicken.
• 11 the last 10 minutes of cooking add the pepper rings and olives.
• 12 the last five minutes add chopped parsley. taste for seasoning and add additional parsely for garnish.