Chicken Cacciatore

A spin on traditional chicken cacciatore.

PREP TIME: 10 minutes

COOK TIME: 40 minutes

TOTAL TIME: 50 minute

SERVINGS: 8

INGREDIENTS:

1 jar Marinara Sauce

3 pounds Chicken, cut in 8 parts

1 medium Yellow Onion, diced small

1/2 Celery Stalk, diced small

1 Carrot, diced small

2 Garlic Cloves, minced

3 ounces Pancetta, minced

1 Bay Leaf

1/2 cup White Wine

3/4 cup Chicken Broth

1 Rosemary Sprig

Salt and Pepper, to taste

DIRECTIONS:

1. Saute celery, carrots, and onion with pancetta and garlic for several minutes.

2. Add chicken skin down with rosemary and bay leaf, season with salt and pepper and brown lightly over medium heat.

3. Turn chicken, cook for 2 minutes, then stir in white wine, reducing to half.

4. Stir in the marinara sauce and chicken broth. Cover with a lid and simmer until chicken is thoroughly cooked and sauce has reduced, about 30 minutes. If needed, take the lid off. Serve with crusty bread and orzo or white rice.