Chicken Cacciatore

This fall off the bone chicken is best served with pasta or rice. And a nice crusty bread for sopping up all that rustic sauce!

Ingredients:
4 chicken legs, divided
2 tbsps olive oil
1 tbsp butter
salt and pepper
1 onion, diced
1 red pepper, sliced
2 celery stalks, sliced
1 cup thick sliced mushrooms
1/2 cup chopped kale
5 oz tomato paste
2 tsps minced garlic
1 tsp dry oregano
1/4 tsp red pepper flakes
1/2 cup white wine
1 tbsp cornstarch
28 oz canned tomatoes
parsley and parmesan to serve

Cut chicken legs in half at the joint and salt and pepper to taste. Heat olive oil and butter in a large skillet and lightly brown the chicken on all side. Remove to a plate.

Pour the excess grease out of the pan leaving about 1 tbsp.
On medium heat add the onion, red pepper, celery, mushrooms and kale and cook about 5 minutes or until soft.

Add the tomato paste, minced garlic, oregano, red pepper flakes, white wine and canned tomatoes. Stir to combine.

Return the chicken to the pan nestling the pieces into the sauce and spooning some on top. Simmer covered for 1 hour.

Mix a heaping tbsp of cornstarch with a couple tbsps of cold water. Add some of the warm sauce to the cornstarch/water then add it all to the pot stirring well.

With lid removed raise heat to medium high for 10-20 minutes to slightly thicken.

Serve sprinkled with parsley and parmesan cheese. And get a slice of bread for that sauce!

Serves 4-6