my mom's chicken cacciatore

Ingredients

• Servings: 8
• 4 pounds chicken leg quarters
• 3 tablespoons all-purpose flour, or as needed
• 2 tablespoons extra-virgin olive oil, or as needed
• 1/4 cup tomato paste
• 1/2 cup dry white
• 3/4 cup low-sodium chicken broth
• 1/4 cup
• 1 teaspoon salt
• 1/4 teaspoon white pepper
• 1/4 teaspoon dried thyme
• 1/4 teaspoon dried marjoram
• 1 bay leaf
• 1 (10 ounce) package sliced fresh mushrooms

Recipe

Preparation Time: 15 mins Cook Time: 1 hr 20 mins

Ready Time: 1 hr 35 mins


• place the chicken legs into a large, heavy plastic bag, and add the flour. close the bag and shake to coat all the chicken pieces with flour. heat olive oil in a large dutch oven, and brown the chicken leg quarters, working in batches if necessary, about 5 minutes per side.
• whisk together the tomato paste with white in a bowl, adding the gradually until the tomato paste and are well combined. whisk in the chicken broth, , salt, white pepper, thyme, and marjoram, and pour the mixture over the browned chicken legs. mix in the sliced mushrooms. bring the cacciatore to a boil over medium heat.
• reduce heat to a simmer, and cook until the chicken is tender and no longer pink at the bone and the sauce has thickened, about 1 hour.