Chicken Cacciatore — Robert St. John

Name: Chicken Cacciatore — Robert St. John
Ingredients: 1 tsp Garlic, minced; 1 Tbsp Fresh rosemary, chopped; 1 Tbsp Fresh sage, chopped; 1 Tbsp Kosher salt; 1 tsp Fresh ground black pepper; ¼ cup Extra virgin olive oil; 1 each 4-5 pound whole chicken, broken down into 8 skin-on, bone-in pieces (2 breasts, 2 thighs, 2 wings, 2 legs; reserve carcass for stock); 4 cups Yellow onion, medium diced; 1 pound Cremini mushrooms, sliced; ¼ pound Pancetta, large diced; 2 cups Celery, small diced; 2 cups Homemade Marinara; 1 cup Dry white wine; 1 cup Chicken stock; 1/8 tsp Sugar; 1/8 tsp Crushed red pepper

robertstjohn.com

Using the marinade above, coat the chicken pieces thoroughly and rub into the meat under the skin. Cover and refrigerate for 2 hours.

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Ingredients

1 tsp Garlic, minced
1 Tbsp Fresh rosemary, chopped
1 Tbsp Fresh sage, chopped
1 Tbsp Kosher salt
1 tsp Fresh ground black pepper
¼ cup Extra virgin olive oil
1 each 4-5 pound whole chicken, broken down into 8 skin-on, bone-in pieces (2 breasts, 2 thighs, 2 wings, 2 legs; reserve carcass for stock)
4 cups Yellow onion, medium diced
1 pound Cremini mushrooms, sliced
¼ pound Pancetta, large diced
2 cups Celery, small diced
2 cups Homemade Marinara
1 cup Dry white wine
1 cup Chicken stock
1/8 tsp Sugar
1/8 tsp Crushed red pepper