Chicken Cacciatore with Peas

" My Nonna made this often for Sunday meal, it is why I cook today as home made as possible. I remember her as I shuffle around my own kitchen so I always have her near. She was sicilian and was a great cook. I miss her very much." Kristine

• 4 tablespoons extra virgin olive oil
• 1 chicken, cut in pieces (or 8 pieces)
• 2 thick slices bacon diced
• 1 large onion chopped
• 1/2 pound chopped fresh button mushrooms
• 1 teaspoon dried oregano
• 1 teaspoon dried italian seasonig
• 1 teaspoon salt
• 1/8 teaspoon pepper
• 1/4 teaspoon red pepper flakes
• 1/4 cup dry sherry wine
• 1 pound canned whole tomatoes drained
• 2/3 cup of frozen peas

METHOD

In a large skillet, brown chicken pieces, remove. Add bacon, cook one minute over medium heat, add onions, mushrooms and cook until onions are clear.

Return chicken to skillet. Stir in oregano, italian seasoning, salt, pepper and red pepper flakes. Add wine and drained tomatoes, stir to combine, cover and simmer 25-30 minutes, until chicken juices run clear.

Add frozen peas in the last ten minutes. Place all on a platter.

Serve with any style pasta and good sour dough bread.

Serves: 4 - 6

Recipe from www.inmamaskitchen.com

Contributor: Kristine Weber

 

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