Chicken Cacciatore - cooking recipe

Ingredients

2 tbsp fresh sage, leaves stripped from stems and roughly chopped
2 None medium onions, peeled and diced
3 cloves garlic, peeled and diced
1 cup dry white wine
3 tbsp white wine vinegar
3 lbs whole chicken, cut into 8 pieces
3 tbsp oil
6 strips bacon, cut into smaller strips
1/3 lb white mushrooms
2 tbsp tomato puree
2 1/2 lbs ripe tomatoes, roughly chopped
2 oz pitted black olives

Preparation

To make the marinade, mix the sage, onions, garlic, wine and vinegar in a large bowl. Season with black pepper. Add the chicken pieces and toss to coat with the marinade. Cover and chill for 2 hours.
Preheat the oven to 400\u00b0F. Heat 2 tbsp oil in a Dutch oven and fry the bacon until crispy. Remove from the pan. Remove the chicken from the marinade and pat dry. Brown in batches in the hot bacon fat. Season with salt and remove from the pan. Add the mushrooms to the pan and saute for 2 mins.
Add 1 tbsp oil to the hot fat and heat. Saute the tomato puree for 30 seconds. Add the tomatoes, mushrooms, bacon, olives and marinade. Bring to a boil and simmer for 10 mins. Season with salt and black pepper. Add the chicken, cover and roast in the oven for 40 mins.