Heavenly Chicken Cacciatore

 My husband's cousin was a retired Episcopal priest that lived in Florida and would come to visit us for one week a year. Sometimes we would drive him up to Montauk to visit with his sister. In recent years Bill would bring him down here , which I think he loved the most.

Every year when he came to visit, he insisted that I make him this dish, simple but truly delicious.

He called it heavenly - I figured he should know! Sadly, he passed away the year before last. We will truly miss him and all of his stories.

Heavenly Chicken Cacciatore

1 3-3 1/2 lb chicken cut up into ten parts (cut the breasts in half)

2 tablespoons nuetral oil, divided

1 large onion sliced thin

1 large green pepper, sliced in strips

12 ounces of button or cremini mushrooms, cleaned and sliced thin

2-3 garlic cloves, minced

1 12 oz can on diced tomatoes with juices

1 1/2 teaspoons oregano or Italian seasoning

1/2 teaspoon each of garlic powder and onion powder (optional)

salt and pepper

Preheat oven to 350 degrees.

Heat one tablespoon of oil in pan until just before smoking.

Salt and pepper chicken and place skin side down, browning for 5-7 minutes, flip and brown second side. (may need to do in batches).

Place chicken, skin side up in large casserole dish to cool slightly. After it cools slightly, I usually remove the skin as I find it can turn rubbery as it cooks. Healthier that way too!

Heat remaining oil in pan (may not need whole tablespoon if chicken rendered a tablespoon of fat).

Add onions, green pepper,mushrooms and garlic and saute until onions are cooked and translucent. Add tomatoes and spices and heat until a slight boil.

Pour over chicken, cover with foil and bake for 2 hours.

We always had over thin spaghetti with Parmesan and lots of crusty bread.

Rest in peace Reverend Edmiston - this will always be your dish.

Adapted from 365 Ways to Cook Chicken