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    CHICKEN WINGS CACCIATORE


    List of Ingredients


    • 1 TABLESPOON PLUS 1 TEASPOON OLIVE OIL
    • 2 POUNDS CHICKEN WING DRUMETTES, SKINNED
    • 3 CUPS THICKLY SLICED MUSHROOMS
    • 1 CUP SLICED ONIONS
    • 2 LARGE GREEN PEPPERS SLICED
    • 1 TABLESPOON MINCED FRESH GARLIC
    • 1 1/2 CUPS CHOPPED CANNED ITALIAN TOMATOES , RESERVE JUICE
    • 1/2 CUP DRY RED WINE
    • 2 TEASPOONS RED WINE VINEGAR
    • 1 TEASPOON DRIED OREGANO LEAVES
    • 1/2 TEASPOONS EACH, ROSEMARY, BLACK PEPPER, SALT AND CRUSHED RED PEPPER FLAKES


    Instructions


    1. IN A LARGE SKILLET, HEAT 2 TEASPOONS OLIVE OIL, ADD CHICKEN. COOK OVER MEDIUM HIGH HEAT 2 MINUTES ON EACH SIDE OR UNTIL GOLDEN BROWN. REMOVE CHICKEN FROM SKILLET, SET ASIDE.
    2. IN SAME SKILLET, HEAT REMAINING 2 TEASPOONS OIL, ADD MUSHROOMS, ONIONS AND GREEN PEPPERS. COOK STIRRING FREQUENTLY UNTIL LIQUID HAS EVAPORATED AND VEGETABLES ARE GOLDEN BROWN. ADD GARLIC, COOK STIRRING CONSTANTLY, 1 MINUTE.
    3. ADD TOMATOES WITH JUICE, WINE, VINEGAR, OREGANO, ROSEMARY, BLACK PEPPER, SALT AND CRUSHED RED PEPPER, BRING TO A BOIL. RETURN CHICKEN TO SKILLET, STIR TO COAT WELL. REDUCE HEAT TO LOW, SIMMER, COVERED 20 MINUTES, STIRRING OCCASIONALLY.
    4. REMOVE COVER, SIMMER 15 TO 20 MINUTES LONGER UNTIL LIQUID IS REDUCED SLIGHTLY.
    5. 4 SERVINGS
 

 

 

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