28oz. can diced tomatoes
1 c. onion, chopped
4 cloves garlic, minced
2 bay leaves
2 tsp. cumin
1 1/2 tsp. oregano
2 Tbsp. wine vinegar
salt, pepper to taste
3 lb. chicken in pieces
This is a version of Chicken Cacciatore - I've read about why "hunter-style" and came up with two theories: 1)this type of stew would be adaptable to cooking out of doors as you might on a hunting trip; 2)this recipe is adaptable to cooking any varmint that man comes back from a-hunting with. Me, I'll stick with chicken.
Drain tomatoes into a bowl to reserve the juice. Place tomatoes in a large pot (like an electric skillet or dutch oven). Add onion, garlic, bay leaves, cumin, oregano, and vinegar. Add about half of the reserved tomato juice. Stir and heat, adding salt and pepper to taste.
Place chicken parts in the pot. Simmer 20-30 min. or until done. Chicken will be fall-of-the-bone tender.
Serve with a crusty bread or pasta or potatoes.
Submitted by Gretchen Grant Contributed on: and modified on Tuesday March 4th, 2008