Unless one has a bounty of ‘maters from from their own garden and/or the farm available, Pomi tomatoes are the only BPA free and pesticide free canned tomato option out there that I know of – crazy they have to come all the way from Italy, but Viva Italia!
Being that I’m out of the home processed variety I decided to order a case of them from one of my favorite local family owned grocery shops, Natural Grocers by Vitamin Cottage, and Springtime Chicken Cacciatore is once again on the menu in my house!
Ingredients
3 Tbs Extra Virgin Olive Oil
1 whole chicken, or 6 chicken leg quarters cut into pieces (skin on or off, your choice)
1 large onion, chopped
2 celery sticks, chopped
2 carrots, scrubbed, chopped
4 oz chopped mushrooms (optional)
6 garlic cloves, crushed
4 oz red wine
2 packages Pomi crushed tomatoes
4 oz water
1 Tbs balsamic vinegar
Drizzle of honey
1 bay leaf
Chopped flat-leaf Italian Parsley
1 Tbs fresh rosemary, chopped or 1tsp dried, crushed
Directions
Heat the oil in a large skillet over medium-high heat. Add the chicken and cook, turning, until browned on each side. Transfer to a plate and set aside.
Add the onion, celery, and carrots to the pan and saute over medium-low heat for 5 minutes until the onion softens.
Add the garlic (and mushrooms) cook for a another 2 minutes.
Return chicken pieces to the pan, add the wine, raise the heat and bring to a boil.
Add the tomatoes, water, balsamic vinegar, honey, bay leaf and rosemary. Bring to a boil again, then cover, reduce heat to low and cook for 20-30 minutes.
Transfer chicken to a platter, then reduce the sauce over high heat for 5-6 minutes, stirring. Turn off heat, add chopped parsley.
Wonderful when served, topped with sauce, on a bed of quinoa, accompanied by fresh bread and a salad.
NOTE: This recipe can easily be made with rabbit instead of chicken.
Makes approx 6 servings