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Old-school Chicken Cacciatore

¼ cup olive oil

1 whole chicken quartered

3 cloves garlic sliced

2 Spanish onions diced

2 cups wild mushrooms

1 cup cremini mushrooms sliced

3 tablespoons capers

½ teaspoon anchovy paste

1 pinch crushed red pepper

1 cup white wine

14-ounce can chopped tomatoes

1 cup chicken stock

¼ cup veal demiglacé

¼ teaspoon thyme

¼ teaspoon oregano

¼ teaspoon fresh basil

Salt and pepper to taste

In a heavy bottom pan, heat the oil over medium high heat. Add the chicken and brown well on all sides. Remove the chicken and add the garlic, onions and mushrooms and cook over high heat until the onions are golden brown. Add the anchovy paste, capers and red pepper. Deglaze with the wine. Reduce the wine in half and add the tomatoes with their juice, chicken stock and the veal demiglacé. Bring to a simmer and add the chicken. Cook uncovered for four minutes and cover; continue to cook for 15 minutes. Add the herbs and continue to cook for an additional five minutes.

Serves 4

Recipe courtesy of HMS Executive Chef James Klewin

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