do the search with "cacciatore" , you'll get more results.

SM, was the taste on the last few a bit too "raw tomato"? If so, make sure you brown the chicken well, and if you are using tomato paste, brown that too. It made a big differance in my last one.

I make it just from my head and it comes out really good according to my family.

Let me see if I can make up a recipe for you.

6 skinless/boneless chicken thighs
1 med onion chopped
1 green pepper sliced
1 red pepper sliced
2 cloves fresh garlic, chopped
Olive Oil
1 can (15 oz) tomato Sauce
1/4 Cup White Wine
salt/pepper/oregano

Brown both sides of the chicken in olive oil, (just enough oil to coat the pan), Add garlic, onions, peppers and spices, saute about 5 mins. Then add the tomatoes and wine, cover and simmer for about 40 mins.

I serve this with yellow rice but you could certainly use pasta.

There ya go!

I've used this one with success: My changes are in ()

Chicken Cacciatora (sic)
from 365 Ways to Cook Chicken

3 tb oil (i used olive and only 2 tb)
1 chicken (3lb) cut up (I used 4 boneless breasts)
1 med onion sliced
3 garlic cloves minced (I used more!)
1/2 lb. mushrooms sliced (I used more cause I love them)
1 bell peper cut in 1" chunks (i used a red bell pepper)
1 16oz can tomatoes
1 8oz can tomato sauce
1 tsp dried organo
1 tsp salt
1/2 tsp freshly ground pepper (more because we love black pepper)

in large frying pan heat oil over medium. brown chicken on all
sides, about 10 minutes. remove and drain on paper towels

add onion, garlic, mushrooms and bell pepepr to the pan and saute
until onion and pepper are softenend, about 5 minutes. Add
remaining ingredients, stir well.

return chicken to pan. Bring to a boil, reduce heat. Cover and
simmer 30 minutes, until chicken is tender. (I only simmered about
15 -20 because the breasts cook quicker. then I removed the breasts
and reduced the sauce for about 5-10 minutes because i like it
thicker. put the meat back into the pan to heat through)

The secret came to me when I realized I could remove the skin BEFORE browning the chicken....and didn't have to deal with that skin that became slimy from cooking in the tomatoes.
The best chicken cacciatore comes from garden fresh tomatoes, and looking out at the foot of snow and all the ice...I can't even imagine such a thing....
Linda C

I've been using Shopper's recipe for years now.

Chicken Cacciatore by Shopper (Christiane )

I use 5 or 6 chicken breasts ( Half a breast each )
3 tablespoons shortening ( I use light olive oil )
2 medium onions, thinly sliced
2 cloves garlic minced
3 stalks celery chopped
1 can ( 1 pound or 16 oz ) tomatoes - i use the diced ones
1 can ( 8 ounce ) tomato sauce
1/3 minced green pepper
1 teaspoon salt
1/4 black pepper
1/2 teaspoon crushed basil
1 bay leaf
1/4 cup Chianti wine

Brown chicken breasts in hot oil in skillet
Layer onion slices in slow cooker
Put browned ckicken pieces on top of onion slices
Then add remaining ingredients (I put them all in a bowl first and mix them together and then pour over the chicken breasts)
Cover and cook on Low 6 to 8 hrs ( or High 3- 4 hrs )
Discard bay leaf.
Serve chicken pieces with sauce over buttered spaghetti

Well, duh! You're right, mitch -- got a lot more hits when I spelled it correctly. :)

Thanks for everyone's help. Will let you know how it turns out.

sm

Don't forget to add a chicken foot or two to improve the flavour! I always did.

SharonCb

Well, canarybird, that chicken has got to be VERY, VERY FRESH to still have its feet attached! Havent seen feet on chickens since mom passed away. She always had a few chickens in the backyard. How I miss my mom.

The way I make it is similar to the recipes already posted but I use rosemary and basil, no oregano, and red wine added to the tomato sauce.

I use white wine and loads of fresh basil in mine. Also a thyme is good. I noticed on the Food Network some of the chefs use capers and even lemon and anchovies.

I was just thinking about what I wanted to make with the whole cut up chicken I bought yesterday....and what happens...

THE POWER OF THE CF GIVES ME AN ANSWER!!!!!

My secret will be to use the tomatoes I canned last summer...my summer in a jar.

Nancy

"do the search with "cacciatore" , you'll get more results."

If you do the search with "cacciatora" you'll get more authentically Italian results :-)

I've used Ada Boni's recipe for a number of years - long before I had to give up tomatoes.

Pollo alla Cacciatora Maddalena

4-pound chicken cut into pieces
2 tablespoons olive oil
1 teaspoon chopped parsley
1/2 stalk of celery, chopped
1 clove of garlic, chopped
1 teaspoon salt
dash of pepper
2 bay leaves
1/2 cup dry white wine
2 tablespoons water

Place chicken in frying pan with olive oil, chopped parsley, celery, garlic, salt and pepper and brown thoroughly on all sides over moderate flame. When chicken is well browned ad bay leaves and, after 1 minute, the wine. Cook gently until the wine is almost evaporated. Add water, cover and simmer for 30 minutes, until chichen is done.

From: Il Talismano Della Felicita, Ada Boni, Colombo

I have two recipes I go back and forth on. We love both and ,like Nancy, my secret is my fresh home canned tomatoes.

Chicken Cacciatore
8 Chicken breasts or a combo of breasts and thighs
1 1/2 Tbl Olive Oil
1 1/4 Cup Onions Chopped
8 Oz Mushrooms quartered
1 1/2 Tsp Garlic Minced
1 Tsp Dried Oregano
2 Tbl Parsley Chopped
2 Cup Tomato Sauce or canned tomatoes
1/2 Cup chicken broth
1/2 Cup Kalamata Olives pitted and quartered (optional)

Rinse the chicken and pat dry. Sprinkle lightly with salt and pepper.

Pour 1 tbsp oil into a 10-12" nonstick pan over med-high heat. When hot,add the chicken and brown well(work in batches if it won't all fit). As chicken pieces are browned, transfer to a pan (8-9" square).

In the same pan, add the remaining oil and the onions, mushrooms, garlic, oregano and parsley. Stir often over med-high heat until vegetables are limp (12-15 minutes). See ****

Stir in the tomato sauce and chicken broth. Bring to a boil over high heat, stirring often; reduce heat, cover and simmer about 20 minutes to blend flavors. Add olives to sauce, remove from heat and pour over the chicken in the pan. Seal pan with foil and bake, covered, in a 375f oven for 1 to 1 1/4 hours.

**** Additions last time 1 pepper sliced, one carrot sliced, 2 celery stalks sliced and it was really good

Chicken Hunter Style (Biba Caggiano)

1 whole chicken cut in pieces
1/2 Lb fresh mushrooms
2 olive oil
2 Cups tomatoes Canned
1/2 Cup flour
3 olive oil
2 garlic cloves Minced
1 onion thin
Sliced 1/4 Lb pancetta (optional) Diced
3/4 Cup marsala (or dry white wine) I use Marsala
salt and pepper

Saute mushrooms in 2 TBSp Olive Oil until golden, set aside.

Wash and dry chicken pieces, coat with the flour. Heat Olive oil in a heavy skillet/casserole. Add garlic and chicken. Brown chicken on all sides over medium heat. Remove chicken from casserole. Add onion and saute until pale yellow. Add pancetta and saute a few more minutes.
Return chicken, increase heat and add Marsala or white wine. When wineis reduced by half add tomatoes. Cover casserole and cook 30 or 40~ minutes until chicken is tender. Turning and basting chicken a few times. Add mushrooms in last 5 minutes. Season with salt and pepper.

Velodoug, I really like the sound of yours because it has no tomatoes. Also, thanks for the tip.

For some reason I have quit liking much of anything hot containing tomatoes. It's a shame because that eliminates a lot of soups and other foods. I don't know why my taste changes so much from year to year. Anyone else experience this?

SM:
I do Cacciatore a lot and do just like most of the recipes.
Basically it is Simple.

But I only use Chicken Thighs because it almost white meat but still dark.
To me it Sweetwer and Juicer but everyone to their own taste.
I cut back on the Oregano, because it is strong and use Basil.

I brown the Chicken good using little or no Oil, because the chicken has it's own.

And I use Red wine, because it's dark meat and it's what I have on hand.
Besides I might want a glass to test and make sure it is Good.

I make a Marinara Sauce and put it in the pan with the Chicken.
Then into the oven for about 1 1/2 hours.
Always comes out delicious. Have some bread ready for dippin !!!

Make sure you check out a glass of wine, to be sure it's safe to use!

Lou

Lou,

I agree with you on the chicken thighs. To me, they are much better than the breasts. If they were truly dark meat like they were years ago before they bred that out of them, I would like them even better.

I also agree about testing the wine. Test it several times during cooking the meal. You can never be too safe. What if it should suddenly go bad and you didn't know?

Jim

Thank y'all so much for all the help! I made it yesterday but waited until tonight to serve so the flavor could develop fully. I'm not ready to enter any cacciatori-tore-tora cooking contests yet, but we thought it was significantly improved thanks to your input.

pkramer, it had never even occurred to me to 'brown' tomato paste. Had always just dumped it in at the same time I added the tomatoes, which is what the directions usually say to do. But it made so much sense once I thought about it. Much like cooking a sauce base an extra minute or two before adding liquid to eliminate any raw flour taste. And it did make a difference. That little tip is going to come in handy when making lots of things!

I used thighs browned in olive oil. (Yes, Linda C, they were skinless. I'll admit I love eating the skin of chicken that's been roasted, but not in this!) One thing nobody mentioned doing was flouring before browning. I found so many recipes that called for that, though, that I tried it. Don't think I will again.

The recipe I used was pretty close to what namabafo posted. I used garlic, both red and green sweet peppers, lots of onion and celery, mushrooms, basil and oregano, white wine and some chicken broth. I took angelaid's suggestion of throwing in a bay leaf, and it was a nice addition. I also chopped up a zucchini (definitely will continue adding that) and threw in about a teapoon of crushed red pepper flakes just because we like a little zing in most things. I also took hawk and jimster's advice very seriously, taking multiple sips of the ingredients to insure my family's continued safety. However, I totally ignored canarybird!! :)

beverlyal and ruthanna, I'd already made it before reading your posts, but I definitely agree. The fresh basil was delicious and I should have used more. I only had dried oregano on hand which was part of the problem, but the taste of it was way too dominant. I'll try either rosemary or thyme instead.

I made two mistakes that I'll tell you about in case they might help someone else. First, I used homemade marina sauce instead of the canned tomato sauce that many recipes call for. Although the flavor was better, I didn't allow for the fact that we like it thick so it was cooked way down. Cacciatore really is a 'sopping' dish, and there were virtually no juices to dip bread into. Next time, I'll make it much thinner.

The bigger problem was that it was a little greasy. The recipe directions said to brown chicken pieces in olive oil, remove and drain, then add veggies and spices and saute before putting chicken back in and adding tomatoes and liquids. Next time, I will *definitely* start over with fresh olive oil in a clean skillet to cook the vegetables. That little trace of greasiness just had to be from chicken fat, don't you think?

Well, thanks again for your invaluable help. You're terrific!

sm

SM: Apparently you didn't read my Thread good.
I warned you about Oregano and cooking with oil.
The Marinara Sauce has a better flavor but
I thought you would know how and when to add water.

What am I going to do with you ?????
LOU

Oh, no doubt about it, Lou -- I'm a mess! But in self-defense, I do have to say I have excellent reading comprehension skills. (Spelling, too, despite the title of this thread. lol) Only problem is, you explained it the day AFTER I made it.

But I've got it down pat now. Lemme see... Thighs are good. So is basil. Water is something even the class dunce should know how to add. Lots of oil and oregano are very, very bad. But the thing you really gotta watch out for is the wine, because it's potentially poisonous.

How did I do on the pop quiz, Teach? :)

Oh, no doubt about it, Lou -- I'm a mess! But in self-defense, I do have to say I have excellent reading comprehension skills. (Spelling, too, despite the title of this thread. lol) Only problem is, you explained it the day AFTER I made it.

But I've got it down pat now. Lemme see... Thighs are good. So is basil. Water is something even the class dunce should know how to add. Lots of oil and oregano are very, very bad. But the thing you really gotta watch out for is the wine, because it's potentially poisonous.

How did I do on the pop quiz, Teach? :)

One of the BIGGEST secrets to any good tomato sauce for either a spaghetti or cacciatori lies in what pkramer said above. You must brown the tomato paste. We Cajuns call this a tomato roux. You use tomato paste and oil rather than flour and oil to make it. There is a magical chemistry that takes place when you do this. The oil will extract oil soluble flavors into the sauce that cannot be produced any other way. It is a temperature based thing. Try it one time and you will be convinced forever.

Dan

Lou, you have to admit that sm did very well in anticipating your advice a day in advance. OK, she missed a couple of things, but got most of it right by ESP.

Sm : By jove you've done it!!! In Fact Twice! LOL
Why are you knocking yourself ?

Jim:
You're right ! She did great.Let's go test some more wine!

I do the ESP thing a lot . It's spooky

Dan:
This Hitalian never browned Tomato Paste, for Sauce
( Gravy )
and I'm too old to start now.Besides why should I? I have a Blue Ribbon Sauce.
I don't even Brown Garlic anymore. Just throw everything in a 10 Quart SS pot and let her rip.
I make Care Packages.

Seems like the less you fuss the better it turns out!!1
Lou

My grandmother was Italian and she always browned her tomato paste to but I didn't understand exactly why, however, I make it the way she taught me.
It really infuses the oil.
And I don't think I have ever come across another person that did until now!

I swear I only clicked on that button once...but maybe I did it with *feeling*! :)

danab and bumblebeez -- I probably read more about cooking than I actually cook (and I cook a lot!). But I had never, ever come across any mention of browning tomato paste until pkramer's post. This was such a revelation to me. The reasoning was so sound, and the results were excellent! (Note to hawk: Hey, this old dog just learned a new trick. You should try it!!)

bumblebeez, would you mind being a little more specific about what your grandmother taught you about quantities, as well as the procedure? If you're starting marinara sauce from scratch, for instance, do you begin by browning the paste? Or do you saute onion, garlic, etc., first and then add paste? How much oil relative to paste? I usually buy the double-strength paste that comes in a tube at the gourmet store instead of the little 3 or 6-oz. cans at the (despised) Schnuck's. Do you think that would make a big difference? I'm so intrigued with this wonderful new technique and would like to learn to really do it right.

Thanks!

SM

Believe me that the browning secret it is based on solid chemistry. I used to skip browning the garlic too. I thought that was a dumb technique until I understood why it is done. Browning garlic in oil makes a big difference because garlic will release "oil soluble" flavors into the oil when you brown it. Just putting garlic into a watery sauce will just not be the same. The presence of the water in the sauce prevents the temperature from going above 212 degrees and this is not hot enough for certain chemical reaction to occur. While browning in oil, as in a roux technique, the temperature will easily approach 350 degrees and higher. Chemical reactions are completely different at these different temperatures. Some major food flavors are "oil soluble" only while others are "water soluble" only. It is the same with vitamins. Some vitamins are insoluble in water and only soluble in oil and visa versa. Good cooks seem to indistinctively learn these differences and use it to their advantage.

I could talk at length about the chemistry of cooking and how various cooking techniques affect flavors. However, I will refrain from hijacking this tread.

Dan

I got here late, but Velodoug is right - you will get different results by searching for "cacciatora", which means "hunting jacket" in Italian, but is also short for "pollo alla cacciatora". "Cacciatore" means "hunter" in Italian, but is the English version of "cacciatora", when it comes to recipes. Anyway, it gives you another option for searches.

I make it off the cuff and so I don't have much advice on techniques, but I do use thighs. I brown the chicken with the skin on and then remove the skin before adding other ingredients.

I've browned tomato paste when making Cajun dishes, but I haven't done so for cacciatore/a, although I might try that. I've also made it with mushrooms and wine instead of tomatoes.

Lars

I could be totally wrong about this, because I learn new things every day.

However, I have heard, and believe, that garlic has an unpleasant flavor when it is browned. I do believe, however, the part about oil solubility vs. water solubility. That is the reason so many cooking processes begin by sauteing garlic, onions and other aromatic vegetables in oil. In recipes using both garlic and onions, sauteing them together usually will prevent the garlic from browning as the steam produced by the onions inhibits oxidation.

Sm : Here is a recipe I used when I had my Pizzeria. Still use it today.
I don't Saute anything anymore and get the same results.

I am always trying new things but come back to the best.

But if someone feels they get better results by Sauteing, go for it !!!

I usually just wing it for spices. As for the meat, everything goes in uncooked.
Some will frown on this and a lot of things I do but it works for me.
I bake about 40 meatballs at a time for about 15 minutes and freeze them.
There wasn't too much time to waste in the business

But you can't sacrifice time for Quality.
Keep on trying new ideas but if it doesn't get better, go back to the best.
Lou

Lars:
I hit the wrong button again. I wanted to say, I think Caccatore in cooking refers to Hunters Style of cooking Game.
With wine ,onions , mushrooms, peppers, etc.
Now I think it is used mostly with Chicken.

I have cooked Ducks; when hunting, like you mentioned.

With wine and very little Tomatoes.

In fact,They were so good, that 3 of us,including a Priest, ate 5 Ducks.

Jim:
You are not totally wrong, many brown Garlic, my Daughter for one.

But you can't break some people of Habits, especially if Grandmom did it this way.
PS: You won't get me in that Kimchee Post.

Lou

SM:
Happy Valentines Day ! Will you be my Valentine ?
Don't tell the other ladies.

I forgot to put in the recipe. And I'm telling you about not reading everything !
Lou

Pizza Sauce and Spaghetti Sauce ( Gravy )
I used Pizza Sauce which is crushed Tomatoes and Puree, with Basil.
You can use canned tomatoes but make sure they are Italian or a deep red color. Some choices are Contadina , Red Pack , HuntÂs , All Red, = Tutto Rosso.
A lot of others are sort of orange, red color.
.
Try 1 large can of crushed tomatoes and 1 can of tomatoe Puree.
You have to spice to your own taste. I use only Powdered Spices now.
And get the same results.
Start with 3/4 teaspoon of garlic pwd.
(add more later to taste)
1 tablespn. of onion powder. 1 teasp. Salt.

3 teasp. Sugar ( add more if it tastes too acidy ).
This doesn't make a sweet sauce, Just cuts down on the Acid taste.

An Italian pinch of pwd.cloves.
3/4 teasp. Oregano ( or to taste ) it is strong.
1 teaspoon of Parsley,
1/2 teasp. basil.
1/4 teasp. black pepper.
½ teaspoon + of ( Chicken flavored Soup Base )
Large handful of Parmasan Cheese, after cooking about 1/2 hour. Add water if it is too thick.

Continue for Spaghetti Sauce

This recipe can be used for Spagetti Sauce ( maybe you would want to cut down on the Oregano ) also just add a can of Tomatoe Paste and water to thin a little , if it is too thick it will burn easily. It will thicken as it cooks.
½ cup of fine chopped Onion.
And 3 bay leaves . Don't forget the Chicken flavored Soup Base. Add uncooked Meatballs, Sausage and Chicken Thighs, when you start cooking. (cook at least 1 ½ to 2 hours ) Take the chicken out when it is done. ( About 1 hour ) Add the Parmasan Cheese after the sauce is cooked & stir
ALSO !!! season to your own taste. Add more or less of what you like.

Steel Magnolia --

First, a thank you for inspiring me with this thread -- its been so long since I made chicken cacciatore, and I've got it cooking on the stove right now!

One note about the greasiness... The recipe in cooks illustrated recommends browning the chicken with skin on, to get all those good browned bits, then removing the chicken from the pot, removing almost all the fat from the pot, and then -- here's the key -- deskinning, so you don't get the flabby skin in the finished dish, and so you limit things from getting greasy as more fat renders from the skin as it cooks.

My version on the stove now has roasted tomatoes, red wine, onions, garlic, carrots, red peppers, a little rosemary, parsley, chicken thighs, and a bit of a parmesan rind. I'll let you know how it turns out... But I will say, I am a happy girl, having just munched on a whole bunch of crispy fried chicken skin! Mmmmmm!

Emily

Emily :
How long would it take me to get there from the
Pocono's, Pa.
Lou

Only about two hours Lou -- come on up! Just finished eating and it was SOOOOO good! Many thanks to whoever suggested rosemary instead of oregano / basil, as I think that really made it better and minimized any spaghetti sauce associations. And I'm pleased because up until now I wasn't sure what to do with all the red peppers I froze from the garden last summer... But now I know!

Emily

Sounds yummy, Emily! And it's always wonderful to know you've inspired someone. :)

Lou -- Thanks for recipe. Sounds terrific, and I will definitely try it. (I'm so flattered, and it will just be our little secret. I won't breathe a word to a soul because all the other girls would be so devastated if they knew I was the teacher's pet!!)

sm

I searched for cacciatore(i) and found this thread. I thought I'd try making cacciatore for Easter dinner (to complement the lasagna, salami and provolone that others will bring). The suggestions here are wonderful, but leave me (A Cooking Newbie) uncertain as to where to start.

Emily - I looked at the Cook's illustrated recipe (assuming it's the same one as in their America's test kitchen family cookbook) - but not all their recipes work for me so I wanted to check here. Did you follow this recipe entirely (except for substituting rosemary oregano/basil)? Did you like the addition of red pepper? I must say, though, that I dislike rosemary. Maybe it's subtle enough that it would be okay. Or perhaps I should just stick with basil. I happen to love fresh oregano - but from the posts here it seems I should avoid it or minimize it.

I too would like some sense of proportions if sauteeing the tomato paste first.

So now I'm not sure - brown thighs with skin or not?
Basil or not?

Sweetmagnolia - I wonder if you've tried this again since your first effort.

Any other tips?
This has been a great and timely thread. Thanks.
Lynn.

Yes, Lynn, I tried it again. Quite honestly, I've decided that it's just not something I do particularly well. Or maybe it's just a little too greasy for our tastes. It was good. (Much, much better after I took all the advice offered here.) But it wasn't great, you know?

From your comments, I'm assuming your family is Italian? I have a couple of recipes that are wonderful and easy for a newbie that I would be happy to share if you're interested.

sm

SM :
Don't give up that easily. Chicken isn't high priced.

Buy whole chickens $.80 a pound and use the rest for soup.

If you could make it and let it cool, then put it in the frige.
You can remove all the fat. Test the wine again.
Then reheat for Dinner.
Lou

SM - I would love some of those recipes. Easter is primarily my husband's relatives (who are mostly Sicilian - not that any of them can cook. The one good dish they make is the lasagna and the aunt who cooks that is not Italian.) I am looking for a dish that can be made the day before and be even better the second day. It doesn't have to be Italian - and it doesn't have to be chicken - although that combination seemed like a good complement to the lasagna. (I will probably start a second post about seeking dishes that are good to serve the following day.)

Lou - no matter what I decide to make, I'll test the wine - repeatedly.

Lynn.

Lynn: What's wrong with going traditional Italian.
Here is our menu.
Italian wedding Soup , Ravioli's, with Meat Balls and Sausage.
Homemade Braided Bread.
Baked Ham with Sweet Potatoes, Roast Turkey with Stuffing, Vegetables, Salad.

Dessert, Lou's Fluffy Cheesecake topped with Whipped Cream and Strawberries.
Sinbuns, Biscotti, Pizzelles etc. With Coffee or Wine.
You will make an impression. I'll be there about 2 PM.
Lou

Hi, Lou. I'm so glad you're coming at 2 since my family won't arrive until 3. You can help me put it all together.

There's nothing wrong with traditional Italian if it's done well. I'm afraid I've just had too much lately that wasn't done well. We ate at a very traditional (charming, but outdated) Italian restaurant and the food was not good. Marinara sauce was adequate and the osso bucco was almost disgusting (and I love a good osso bucco- in fact I never had a bad one until Friday). My husband's family also cook everything with too much fat and way overdone. That's what I want to avoid. And I'm an unseasoned enough cook myself that I don't have confidence I can do it well.

I wanted to give a quick response here before I'm out for errands. (I saw you replied on my thread and I'll get back to that later. Thanks.)
Lynn.

Two secrets:

1. After heating the pan, but before adding the chicken,
toss in a capful of Marsala, close the lid, and wait
a few seconds before proceeding.

2. DO NOT drown the chicken in tomato sauce. We periodically
add a large spoonful of tomato (NOT sauce) to each
piece of chicken after turning them, cover and continue.

Go here:

http://mysite.verizon.net/cciaffone/cookbook/cookbook.html

Click Poultry and find the recipe.

Cciaffone: That's what I forgot to tell her. Not too much
tomato Sauce.
You use tomatoes. Almost the same! I don't cook Marina Sauce long.
Lou

Hey Lynn --

Just saw your post... Actually I didn't follow the cooks illustrated recipe at all -- just used their technique of frying the chicken on its skin side to render the fat and add browned bits to the pan, then taking it out, pouring off most of the fat, and deskinning it so that there wasn't soggy chicken skin floating in the final dish... Here's the recipe I made up, with pieces cribbed from lots of different recipes I read...

4 Chicken thighs, browned, then skin removed
1 onion, sliced
2-3 red peppers, sliced (I used ones I had frozen this summer, don't have an exact amount)
1 carrot, sliced
3 garlic cloves
1 Tbs flour
½ cup red wine
Splash of chicken stock
1 14 oz can diced roasted tomatoes
¼ pint of roasted tomato puree (again, this is from my own canned stock, might not be necessary, could probably just use a Tbs or two of tomato paste)
2 Tsp chopped fresh rosemary
1 Tbs chopped parsley
Small bit of parmesan rind
1 bay leaf
Red pepper flakes
Salt

Brown chicken, remove skin, drain some of fat from pot. Saute onions, then add garlic and carrot and sauté for a minute. Add flour, stir to coat with fat, then add red wine and scrape up browned bits. Add rest of liquid ingredients along with tomatoes and red peppers Nestle chicken in sauce and cook for 1 hourÂ

Emily