My Italian Grandfather's Chicken Cacciatore

Name: My Italian Grandfather's Chicken Cacciatore
Total time: 125
Yield: 4
Ingredients: 2 tablespoons extra-virgin olive oil, or to taste; 8 (8 ounce) chicken leg quarters with skin; 1 large bell pepper, finely chopped; 1 medium onion, finely chopped; 1 stalk celery with leaves, finely chopped; 1 medium carrot, finely chopped; 4 cloves garlic, minced; 1 (6 ounce) can tomato paste; 1 (28 ounce) can crushed San Marzano tomatoes; 1 cup red wine; 1 tablespoon ground allspice; 1 large bay leaf; ⅛ teaspoon seasoning sauce (such as Maggi®); salt and ground black pepper to taste

Recipe by Mary Petnel from allrecipes.com

Dinner 2 Hr. 5 Mins.

Ingredients

4 servings

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2 tablespoons extra-virgin olive oil, or to taste
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8 (8 ounce) chicken leg quarters with skin
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1 large bell pepper, finely chopped
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1 medium onion, finely chopped
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1 stalk celery with leaves, finely chopped
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1 medium carrot, finely chopped
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4 cloves garlic, minced

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1 (6 ounce) can tomato paste
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1 (28 ounce) can crushed San Marzano tomatoes
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1 cup red wine
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1 tablespoon ground allspice
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1 large bay leaf
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⅛ teaspoon seasoning sauce (such as Maggi®)
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salt and ground black pepper to taste

Instructions

Preheat the oven to 325 degrees F (165 degrees C).
Heat olive oil in a Dutch oven over medium-high heat until shimmering. Add chicken and cook until well browned, 3 to 4 minutes per side. Remove to a plate.
Reduce heat to medium and add bell pepper, onion, celery, carrot, and garlic. Sauté until translucent, about 5 minutes. Add tomato paste and stir to blend into the vegetables.
Add crushed tomatoes, wine, allspice, bay leaf, seasoning sauce, salt, and pepper. Return chicken to the pan and toss to coat all pieces.
Cover the Dutch oven and place in the preheated oven. Braise until chicken is falling off the bone and the juices run clear, 1 1/2 to 2 hours. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).