Rustic Chicken Cacciatore

       As the weather turns chilly, my attention turns towards making hearty meals that not only warm you from the inside out, but also, are appreciatively shared among friends while entertaining. The comforting quality of this dish lies in rustic cut of the veggies and my love of serving this dish atop a bed of traditionally prepared polenta.

Ingredients:

• 5-6 lbs Chicken thighs, skin on
• 2 medium yellow onions, sliced
• 2 cups Baby Bella mushrooms, quartered
• 3 green bell peppers, rustically julienned
• 6 cups marinara
  
• 3/4 cup red wine
  
• 1 tsp dried basil
• 1-1/2 tsp garlic powder
• 1/2 tsp celery seed
• 1 tsp dried oregano
• Salt & pepper, to taste
• Olive Oil

Preparation:

1. Preheat oven to 350º
2. Prepare peppers, onions, and  mushrooms as described above and set aside.
3. Heat olive oil in a large frying pan over medium/high heat.
4. Season chicken with salt and pepper and place skin side down in hot oil. Cook approximately 8 to 10 minutes until skin begins to brown and crisp, then turn each piece and cook an additional 5 minutes.
5. Remove chicken from frying pan and place skin side up in large baking dish. Set aside.
6. Lower heat under frying pan and de-glaze with 3/4 cup of red wine.
7. Add mushrooms, onion and peppers to pan. Add basil, garlic powder, celery seed and oregano, as well as another pinch of salt and pepper.
8. Mix thoroughly. Cover and let vegetables sweat for approximately 5 minutes.
9. Remove cover and stir. Add marinara and continue to cook on stove top for an additional 5 minutes.
10. Pour over chicken thighs, cover and bake for 90 minutes.
11. Remove and serve with pasta, rice, or my personal favorite, atop a bed of traditionally prepared polenta.