Chicken Cacciatore

Serve with Gorgonzola Polenta.

Serves 4 – 6

1 – 3 ½ lb. chicken, cut into pieces
3/4 c. flour
3 tbsp. unsalted butter
4 tbsp. olive oil
1 medium yellow onion, finely chopped
2 stalks celery, finely chopped
1 carrot, peeled and finely chopped
4 cloves garlic, finely chopped
3 tbsp. fresh parsley, finely chopped
2 tbsp. fresh rosemary, finely chopped
2 tbsp. fresh sage, finely chopped
1 tbsp. fresh thyme, finely chopped
1/4 c. Cognac
1 lb. mixed mushrooms, domestic, Chanterelles, Oyster
1/2 cup white wine
2 cups chicken broth
1/2 cup tomato puree
1 bay leaf
Salt and freshly ground pepper

Adjust seasoning to taste.

Put chicken in plastic bag with flour, salt and pepper. Shake and coat chicken evenly. In heavy skillet, heat butter and olive oil, then add chicken and brown evenly on all sides. Remove and set aside. Add onion and celery to same pan, and sauté until onions become transparent. Add carrot, garlic and herbs, and continue to sauté until vegetables begin to caramelize. Add Cognac, scraping bottom of pan to release brown particles. Add mushrooms and continue to sauté. Add white wine, reduce. Add the chicken broth, tomato puree, and then add the chicken pieces. Add bay leaf. Transfer to a covered casserole dish in a 350 degree oven and continue to cook until chicken is done and sauce is reduced. Adjust seasonings if necessary. Remove chicken to a heated platter and pour the sauce over top of chicken. Garnish with more parsley.

Pair with Ferrari-Carano Siena.