Italian Love in a Pot – Chicken Cacciatore

Italian Love in a Pot – Chicken Cacciatore

8 Chicken Thighs, Skin Removed
¼ cup Olive Oil
2 Onions, Chopped
2 Garlic Cloves, Minced
1 Tbsp. Dried Basil or ¼ cup Fresh Basil (if you haven’t got it, oregano or even parsley will do)
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2 Large Cans of Crushed Tomatoes
1 cup of Chicken or Beef Broth or Water
Optional; 1 tsp. red pepper flakes

In a large pot, heat oil. Brown thighs on both sides and remove. Toss onions in oil and cook til soft. Add garlic, red wine, then browned thighs, crushed toms, and broth. Simmer over low heat for 40 minutes. Test the meat with a fork. We want it to nearly fall from the bone. No need for salt. There’s usually enough salt in the crushed toms. If you like a little heat, toss in 1 tsp. red pepper flakes.

Serve over a bed of pasta with a glass of robust red wine. Or with a crusty piece of French bread and a salad. I use the Paula Deene 5 quart casserole for this and many other recipes.