Chicken Cacciatore

A hearty meal for a cold day.

2 tbsp (30 mL) canola oil
8 (8) Chicken drumsticks
to taste salt and pepper
1 (1) onion, minced
1 clove (1) clove garlic, minced
1/2 cup (125 mL) dry white wine
1 tbsp (15 mL) vinegar
1/2 cup (125 mL) chicken stock
28 oz (780 mL) canned tomatoes, drained and mashed
1 tsp (5 mL) dried basil
1 tsp (5 mL) sugar
3 (3) anchovie fillets (optional)
1/4 cup (50 m) milk
1/4 cup (50 mL) chopped black olives
1 tbsp (15 mL) chopped fresh parsley

Preheat oven to 350 F (180 C).

Heat oil in a skillet over medium heat and brown chicken drumsticks on all sides. Season with salt and pepper. Transfer chicken from skillet to a large oven-proof casserole.

In the same skillet, add onions and garlic — stir cook until the onions soften. Add the wine and vinegar and bring to a boil. Continue boiling until reduced by half. Add the chicken stock, tomatoes, basil and sugar — return to the boil and cook for 1-2 minutes. Pour over the chicken pieces — cover and bake for 50 minutes or until a meat thermometer inserted into each piece reads 170 F (77 C).

Meanwhile soak the anchovies in milk for 5 minutes. Blot the anchovies dry with paper towels and chop finely.

Ten minutes before the chicken is fully cooked, stir in the anchovies, olives and parsley and finish cooking. Serve the chicken coated with sauce.

Courtesy of Manitoba Chicken Producers