Anne Burrell'S Chicken Cacciatore - cooking recipe

Ingredients
    olive oil, as needed
    1 (4 -5 lb) roasting chickens, cut into 8 to 10 pieces
    kosher salt
    2 large onions, sliced
    1 pinch crushed red pepper flakes
    4 garlic cloves, smashed and finely chopped
    1 red pepper, cut into 1/2-inch dice
    1 yellow pepper, cut into 1/2-inch dice
    1 lb cremini mushroom, cleaned and sliced
    2 cups dry white wine
    2 (28 ounce) cans Italian plum tomatoes, passed through the food mill (or pureed )
    1 bunch thyme
    3 bay leaves
Preparation
    Coat a large, wide pot with olive oil and bring to a high heat. Season the chicken with salt and brown in the hot oil, working in batches, if needed. Once all the chicken is brown, remove to a plate and discard most of the excess fat.
    If needed to coat the bottom of the pan, add a tablespoon of olive oil. Add the onions and crushed red pepper, season with salt, and sweat over low heat for 8 to 10 minutes. Add the garlic and sweat for 1 to 2 minutes. Add the peppers and cook until they are soft, about 2 to 3 minutes. Add the mushrooms, season with salt and cook until they are soft. Add the white wine and reduce by half.
    Return the chicken to the pan and add the tomatoes; taste for seasoning. Add the thyme bundle and bay leaves. Bring the liquid to a boil and reduce to a simmer. Partially cover the pot and simmer for 20 to 30 minutes. Check the level of the sauce periodically during the cooking process and replenish it with water as needed; the level of liquid should be about even with the chicken.
    Remove the chicken from the pot and place it on a pretty serving platter. Taste the sauce for seasoning, adjust if needed. Skim the surface of the sauce if excessively greasy. Spoon the sauce over the chicken. Tastes like chicken!

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