Chicken Cacciatore Stew

Ingredients

• 3  bay leaves 
• 29 ounce tomatoes diced with roasted garlic, undrained (we tested with contadina) canned
• 3  carrots sliced
• 32 ounce carton chicken broth 
• 4  chicken leg-thigh combinations separated
• 12 servings garlicky herb croutons 
• 8 ounce mushrooms fresh sliced
• 3 tablespoons thyme leaves fresh
• 2  garlic cloves minced
• 1 large bell pepper green chopped
• 2 tablespoons olive oil 
• 1 large onion chopped
• 0.3 cup oregano leaves fresh
• 12 servings freshly parmesan cheese shredded
• 0.5 teaspoon pepper freshly ground
• 0.5 teaspoon salt 
• 4 ounces pasta like spaghetti uncooked
• 1 cup water 
• 0.5 cup white wine with chardonnay)

Equipment

• dutch oven

Directions

1. Pour oil into a large Dutch oven. Brown chicken in hot oil over medium-high heat 4 minutes on each side; transfer chicken to a platter.
2. Saut onion, carrot, green pepper, and garlic in Dutch oven 5 minutes or until tender.
3. Add mushrooms; cook, stirring often, 3 minutes.
4. Add chicken, chicken broth, and next 8 ingredients. Bring to a boil; cover, reduce heat, and simmer 30 minutes.
5. Add spaghetti, and cook, covered, 12 more minutes. Discard bay leaves.
6. Sprinkle stew with Parmesan cheese.
7. Serve with Garlicky Herb Croutons.