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Courtesy of Café Martorano

Chicken on the Bone by Steve Martorano

Ingredients: ➜ 2 cups vegetable oil ➜ 2 each chicken thighs (no back bone) ➜ 2 each chicken legs ➜ tsp salt ➜ tsp Black Pepper ➜ tsp Granulated Garlic ➜ 4 oz hot sausage ➜ 4 oz sweet sausage ➜ 7 oz San Marzano tomatoes ➜ 6 oz chicken stock ➜ 1 small yellow onion (cut julienne style) ➜ 1 small red bell pepper (remove top and seeds, cut into ¼-inch pieces) ➜ 1 small yellow bell pepper (remove top and seeds, cut into ¼-inch pieces) ➜ 2 cups button mushrooms (sliced) ➜ 4 oz Martorano pinot grigio ➜ 1 bunch Italian parsley washed, dried, chopped coarsely ➜ cup extra virgin olive oil

Directions: Preheat oven to 350 degrees. In a 14-inch deep sauté pan, heat 2 cups of vegetable oil, hot but not smoking. Season the chicken heavily with salt, black pepper and granulated garlic.  Place chicken into the hot oil, skin side down, carefully, not to splash the oil. Cook the chicken and allow it to brown on one side. Turn the chicken over and then add the hot and sweet sausage. Allow the other side of the chicken and sausage to brown.  Next drain out the oil and discard.  Return the pan to the stovetop and add fresh extra virgin olive oil. Gently add the mushrooms, onions and peppers to the pan, sautéing them until tender. Remove the pan from the stovetop and deglaze with Martorano white wine. Next add in chicken stock, San Marzano tomatoes, parsley, salt, black pepper and granulated garlic. Cover and allow the cacciatore to come to a boil. Place into the oven for 20 minutes or until chicken reaches 165 degrees. Remove cover and place back onto the stovetop and reduce the sauce until it becomes thick, like gravy. Yield 4 people.

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