Chicken Cacciatore
Instructions
To make sauce: Heat the oil in a large saucepan over medium heat. Add the garlic and cook until soft. Add the parsley, basil, and red pepper flakes and heat to release flavors, about 10 seconds.
Drain the liquid from the canned tomatoes and reserve. Crush the tomatoes with your hands and add to the garlic mixture. Add the reserved juice and bring to a simmer. Simmer gently for 30 to 40 minutes, but do not let the sauce reduce or overcook. Refrigerate until needed. Makes 6 cups.
To make chicken: Cut the chicken into 8 pieces and season with salt and pepper. Over medium-high heat, heat the olive oil in a skillet large enough to hold the chicken pieces without crowding. When the oil is hot, carefully add the chicken pieces, being careful as it will splatter. Brown the chicken on both sides and remove from the pan. Add the onion and cook for 1 to 2 minutes, or until soft. Add the garlic and cook for 1 minute more. Drain off the oil and add the chicken back to the pan. Add the sherry and cook over high heat, scraping any browned bits from the bottom of the pan, until reduced by half.
Add 2 cups of the Marinara Sauce. Use 4 cups if needing extra sauce for a side dish of pasta. (Freeze any remaining sauce.) Reduce heat and gently simmer for about 30 minutes, turning chicken pieces once or twice. Add the mushrooms, olives, and basil. Continue simmering for 15 minutes more. Turn off heat and let rest for 15 minutes. Skim fat from the surface. Taste and adjust seasoning. Serve hot.
