Chicken Cacciatore

i made this recipe a different way.

Chicken Cacciatore

Olive oil

2 leg and 2 thighs
Kosher salt

black pepper
diced red peppers, zucchini, mushrooms, onions, eggplant (i roasted these before time)
Pinch crushed red pepper flakes
4 garlic cloves, smashed and finely chopped   

1 cup dry white wine
16 oz. Italian plum tomatoes

thyme

bay leaves

Coat a large, wide pot with olive oil and bring to a high heat. Season the chicken with salt and pepper and brown in the hot oil.  Once all the chicken is brown, remove to a plate.

If needed to coat the bottom of the pan, add a tablespoon of olive oil. add crushed red pepper, season with salt, and sweat over low heat for 2 minutes. Add the garlic and sweat for 1 to 2 minutes.  add in the roasted vegetables.  add the white wine and reduce to half.

Return the chicken to the pan and add the tomatoes; taste for seasoning. Add the thyme and bay leaves. Bring the liquid to a boil and reduce to a simmer. Partially cover the pot and simmer for 1 - 1.5 hours.  Check the level of the sauce periodically during the cooking process and replenish it with water as needed; the level of liquid should be about even with the chicken.

for reference: http://www.foodnetwork.com/recipes/anne-burrell/chicken-cacciatore-recipe/index.html