Chicken Cacciatore

I just wanted to try something new for the children and I was not sure they would eat chicken with a tomato sauce. My son had his friend over and I served this dish. His friend asked me to give the recipe to his mom and my son said "please make this again." Success! Even my daughter, who is a picky eater, ate dinner that night. This recipe is very easy and found in the February 2012 issue of Food and Wine magazine.

2 tbs olive oil

2 pnds skinless, boneless chicken, cut into 2 inch pieces

Salt and freshly ground pepper

1 large onion, finely chopped

3 garlic cloves, minced

8 oz cremini mushrooms, thinly sliced

1 tsp finely chopped rosemary

2 tbs tomato paste

1 can peeled Italian tomatoes, pureed, 28 oz

¼ cup water

1 tbs balsamic vinegar

Crusty bread for serving

In a large, deep skillet, heat the oil until shimmering. Season the chicken with salt and pepper, add to skillet and cook over high heat until browned, about 8 minutes. Transfer the chicken to a plate.

Add the onion, garlic, mushrooms, and rosemary to the skillet. Season with salt and pepper and cook until softened and lightly browned in spots, about 5 minutes. Stir in the tomato paste. Add the pureed tomatoes and ¼ cup of water. Add the chicken and any juices and bring to a boil.

Cover partially and simmer over moderately low heat until the chicken is cooked through and the sauce is thickened, about 15 minutes. Stir in the balsamic vinegar and serve with crusty bread.

Wine pairing: Earthy, spiced Chianti: 2009 Coltibuono RS Chianti Classico.