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Chicken Cacciatore
Hunter's Stew

1-2 lbs chicken
3 tbsp flour
2 tbsp olive oil
1 medium onion, chopped coarse
1 clove of garlic, minced
1 cup mushroom caps, quartered
2 tbsp tomato paste
1/2 cup white wine
14 fl oz can of tomatoes, crushed
1 tsp salt
1/4 tsp ground black pepper
3/4 tsp dried tarragon
1 tbsp paprika
chicken stock as needed

Depending on how fancy you want to be, the chicken can be breasts
cut to bite size pieces, leftover chicken, whole thighs, etc.
Remove any skin if fresh chicken is used.

Toss the chicken meat with the flour to coat. Shake off any excess
flour and then saute the chicken over medium heat in the olive oil
until nicely browned. Remove the meat from the pan and set aside.

Add the onion, garlic and mushroom caps and saute until the onion
is translucent.

Add the tomato paste and continue to cook until the paste starts
to get browned a little.

Deglaze with the wine, stirring well to dilute the tomato paste.

Add the canned tomatoes, the spices and seasonings and the cooked
chicken. Cover, reduce heat and simmer for 30 minutes or longer,
adding chicken stock if necessary to keep from drying out.

Serve with boiled pasta.


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