Chicken Cacciatore - cooking recipe

Ingredients

1 roasting chicken, cut into 8 serving pieces
1 3/4 teaspoons salt
3/4 teaspoon black pepper
2 tablespoons olive oil
1 large onion, chopped
1 green bell pepper, chopped
4 garlic cloves, chopped
1/2 cup dry red wine
28 ounces canned tomatoes with juice
1/2 cup chicken stock

Preparation

Pat chicken dry and sprinkle on all sides with salt and pepper. Heat oil in a deep 12 inch skillet until hot, then brown the chicken in 2 batches, turning once, about 10 minutes per batch. Transfer to a plate.
Reduce heat to moderate and add onion, bell pepper and garlic to skillet. Cook, stirring occasionally and scraping up any brown bits until onion and garlic are golden, 8-10 minutes.
Add wine and simmer until liquid is reduced by 1/2. Add tomatoes with their juice and simmer, breaking up the tomatoes, for 5 minutes. Add chicken stock and return chicken pieces to the pan.
Simmer, loosely covered until the chicken is cooked through, 35-45 minutes. Season to taste with salt and pepper.