Somewhere along the line—probably on its trip from Italy to America—the pheasant or guinea hen in this dish was replaced by chicken. We used chicken thighs only. They produce the best flavor. We doubled the wine, used Solo Pomodoro Parma Tomato Sauce (with chili pepper, basil and onion) available at ValuMart or any local grocer. We did brown the chicken very lightly as is called for, but for the cooking process we placed the dish in the oven and under 200º heat for the day. Super flavorful, super moist, unbelievably delicious. And the left-overs are superb . . . On this occasion we the dish with gnocchi, prepared in boiling water, drained, then sauteed to a slight crisp and color in butter, lemon rind and parsley . . .
2 lbs chicken thighs
Freshly ground pepper
1/4 Cup Vegetable Oil
1/4 Cup Olive Oil
1 Small Yellow Onion, Cut into 1-inch cubes (about 1 cup)
1 Cup dry white wine
One 28-ounce bottleSolo Pomodoro Parma Tomato Sauce (with chili pepper, basil and onion)
2 teaspoon dried orageno, perferably Sicilian (or more to taste)
2 cups sliced brown mushroom
1 each, red and yellow peppers, cored, seeded and cut into 1/2-inch strips (about 2 cups)
Method . . .
Season the chicken thighs generously with salt and pepper. Dredge the pieces in flour, coating them lightly and tapping off excess flour. In a wide braising pan, heat the vegetable oil with 2 tablespoons of the olive oil until a piece of chicken dipped in the oil gives off a very lively sizzle. Add as many pieces of chicken to the pan as will fit without touching. Do not crowd chicken; if skillet is not wide enough to fit all of the chicken, barely brown it in batches.
Remove all chicken from the skillet, add the onions to the fat remaining in the pan and cook, stirring, 5 minutes.
Pour the wine into the pan, bring to a boil, and cook until reduced by half. Add the tomato sauce and oregano, season lightly with salt and pepper, and bring to a boil. Tuck the chicken into the sauce, and place pan, covered, in the 200º oven for at least 5 hours.
Meanwhile, in a large skillet, heat the remaining 2 tablespoons olive oil over medium-high heat. Add the mushrooms and peppers and toss until the peppers are wilted but still quite crunchy, about 8 minutes. Season the vegetables with salt.
Remove braising pan from the oven and stir the peppers and mushrooms into it. Cook, covered, until the chicken and vegetables are tender. Check the level of the liquid as the chicken cooks. There should be enough liquid to barely cover the chicken. If necessary, add small amounts of chicken stock to maintain the level of liquid as the chicken cooks.
Ingredient list is our composition - if you prefer the original is available @ http://lidiasitaly.com/recipes/chicken-cacciatore/