Chicken leg Cacciatore from Stefano Faita Recipe

Name: Chicken leg Cacciatore from Stefano Faita
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Yield: 4 servings
Ingredients: 1 sprig each: sage,; rosemary,; and thyme, chopped; 4 skinless chicken legs, cut into 8 pieces; To taste, salt and freshly ground pepper; 45 mL (3 tbsp.) extra virgin olive oil; 1 small onion, chopped; 2 garlic cloves, chopped; 125 ml (½ cup) pitted black olives; 125 ml (½ cup) pitted green olives; 30 mL (2 tbsp.) tomato paste; 175 mL (¾ cup) dry white wine; 3-4 marinated roasted red peppers, sliced, about 250 mL or 1 cup; 1 can (796 mL/28 oz.) diced tomatoes; 250 mL (1 cup) chicken stock; 30 mL (2 tbsp.) chopped Italian parsley, for garnish; 1 package 454 g linguine

Ingredients

1 sprig each: sage,
rosemary,
and thyme, chopped
4 skinless chicken legs, cut into 8 pieces
To taste, salt and freshly ground pepper
45 mL (3 tbsp.) extra virgin olive oil
1 small onion, chopped
2 garlic cloves, chopped
125 ml (½ cup) pitted black olives
125 ml (½ cup) pitted green olives
30 mL (2 tbsp.) tomato paste
175 mL (¾ cup) dry white wine
3-4 marinated roasted red peppers, sliced, about 250 mL or 1 cup
1 can (796 mL/28 oz.) diced tomatoes
250 mL (1 cup) chicken stock
30 mL (2 tbsp.) chopped Italian parsley, for garnish
1 package 454 g linguine

PREP TIME 10m	COOK TIME 50m	TOTAL TIME 1h
YIELD 4 servings

Instructions

Preheat the oven to 180°C (350°F).
Season the chicken.
Heat the olive oil over medium heat in a Dutch oven or large, ovenproof saucepan.
Add chicken and cook until well browned on all sides, about 5 minutes per side.
Add the onion, garlic, and herbs, and sauté until vegetables start to soften, about 2 to 3 minutes.
Add olives and sauté for 1 to 2 minutes.
Add tomato paste, stir, and cook 1 or 2 minutes.
Add the wine and bring to a boil.
Allow to reduce for 5 minutes.
Add roasted red peppers, diced tomatoes, and chicken broth. Bring to a boil.
Transfer the Dutch oven or saucepan to the oven.
Bake until chicken is well cooked, or has reached an internal temperature of 77°C (170°F) and the sauce has thickened, about 35 to 40 minutes.
Taste and adjust seasoning, as needed.
Serve with linguine.
Garnish with chopped parsley.