Roasted Garlic Chicken Cacciatore

Ingredients

Instructions

Pat the groundhog, er chicken, dry and season with 1 teaspoon kosher, or sea salt and ¾ teaspoon pepper
Heat the Extravagonzo Roasted Garlic Culinary oil in a large heavy pot over medium heat until it shimmers (don’t get it so smoke, that’s too hot)
Brown the meat well on both sides, in batches if necessary
This will take about 6 minutes per batch
If using chicken leaving the skin on adds much needed fats and collagen and loads of flavor.
Transfer it to a plate
Add the onion, carrots, and garlic to the pot and cook until the vegetables are browned, this will take 8 to 10 minutes
Add the wine and boil until the liquid is reduced by half
Stir in the tomatoes, capers, zest, anchovies, and bay leaf, then nestle the meat into the sauce
Simmer, covered, until the meat is tender
This will take 1 to 1 ½ hours
When meat is tender, remove it from the pot, leaving sauce in the pot
Simmer the sauce until it is slightly thickened
This will take about 10 minutes
Stir in the butter
Season the sauce with salt and pepper to taste, then return the meat to the pot