New School" Chicken Cacciatore

Ingredients

• 1 teaspoon pepper black freshly ground
• 28 oz canned tomatoes whole undrained canned
• 1.5 cups chicken broth 
• 1.5 cups crimini mushrooms sliced
• 0.5 cup wine dry white
• 0.5 cup parsley fresh chopped
• 3  garlic clove minced
• 1 teaspoon kosher salt 
• 4 servings pepper black freshly ground to taste
• 2 tablespoons olive oil 
• 2 sprigs rosemary leaves fresh (4-inch)
• 1.5 cups mushroom caps sliced
• 4 lb chicken whole cut into 8 pieces
• 2 cups onion diced yellow

Equipment

• dutch oven

Directions

1. Drain tomatoes, reserving 1/2 cup juice.
2. If applicable, remove giblets from chicken, and reserve for another use. Rinse chicken, and pat dry.
3. Sprinkle with 1 tsp. salt and 1 tsp. pepper.
4. Cook chicken, in batches, in hot oil in a large Dutch oven over medium-high heat 3 to 5 minutes on each side or until browned.
5. Remove from Dutch oven.
6. Reduce heat to medium.
7. Add shiitake mushrooms and next 3 ingredients to Dutch oven, and cook, stirring occasionally, 8 minutes or until mushrooms are soft and onion is translucent.
8. Add wine, and bring to a boil. Cook 2 minutes.
9. Add broth, rosemary, tomatoes, and reserved tomato juice, and bring to a boil. Return chicken to Dutch oven, nestling into sauce.
10. Cover and cook over medium-low heat 11/2 hours or until meat is tender enough to fall off the bone, basting chicken occasionally with liquid in Dutch oven during cooking. Season with salt and pepper to taste.
11. Sprinkle with parsley just before serving.