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Sunday Supper & More

Chicken cacciatore

(Karoline Boehm Goodnick for The Boston Globe)
May 19, 2010

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Serves 4 with leftovers

Serve this old-fashioned Italian-American dish with rice.

1 tablespoon canola oil
1 large onion, sliced
2 bell peppers, cored and sliced
3 cloves garlic, chopped
Salt and black pepper, to taste
1 teaspoon dried oregano
1 can (28 ounces) diced tomatoes
10 green olives, pitted and chopped
1/2 cup white wine
1/2 cup water
6 chicken leg quarters

1. Set the oven at 350 degrees. In a large flameproof casserole, heat canola oil over medium heat. Add onion, bell peppers, garlic, salt, and black pepper. Cook, stirring often, for 5 minutes, or until vegetables soften.

2. Stir in oregano, tomatoes, olives, wine, and water. Bring liquid to a boil. Remove pan from heat.

3. Sprinkle chicken legs with salt and pepper. Place the legs in the pan, skin side up, leaving the skin exposed.

4. Bake for 1 hour and 20 minutes or until the chicken is brown and pulling away from the bone. Reserve 1 cup of sauce and 2 whole legs for the stromboli.

Karoline Boehm Goodnick