This variation on the classic hunter’s style chicken, called chicken cacciatore in Italy and chicken chasseur in France, uses large meaty American portabello mushrooms. Make it up to two days ahead of time. Reheat, covered, in a 350 degree oven till steaming hot.

4 pounds chicken leg quarters (or 1 4-pound roaster chicken), cut-up
Salt and pepper to taste
1/4 cup olive or vegetable oil
1 Oso Sweet Onion, sliced
1 tablespoon minced garlic
4 portabello mushroom caps, sliced
2 tablespoons fresh chopped oregano (or 2 teaspoons dried oregano)
2 tablespoons flour
1 cup red wine
1 large (28-ounce) can chopped tomatoes

Preheat the oven to 425 degrees. Drain and rinse the chicken, trimming off any excess fat. Pat dry. Sprinkle all over with salt and pepper. Arrange in a baking pan and roast 30 minutes, or until the juices run clear when pricked at the thickest point.

Meanwhile, in a Dutch oven, heat the olive oil and lightly brown the onion. Stir in the garlic, cook together 2 minutes and add the mushrooms and oregano. Continue cooking 5 minutes longer, or until the mushrooms have softened. Stir in the flour and cook 5 minutes. Add the red wine and tomatoes. Bring to the boil, reduce heat and simmer 20 minutes or until thickened. Add the chicken and any cooking juices to the pot. Simmer together 10 minutes longer. Serve over steamed white rice.

Yield: Serves 8

Chef’s Tip: Substitute 1 cup chicken stock plus 1 tablespoon cider vinegar for the red wine.