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Chicken Cacciatore
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| 1/3 cup | all-purpose flour |
| 2 pounds | chicken thighs and, or drumsticks, skinned (8 pieces) |
| 1/4 teaspoon | kosher salt |
| sea salt, alternative | |
| 1/8 teaspoon | freshly ground black pepper |
| 2 tablespoons | olive oil |
| 4 small | carrots, peeled and cut crosswise into thirds |
| 3 stalks | celery, cut crosswise into quarters |
| 1 medium | onion, coarsely chopped |
| 8 cloves | garlic, peeled and thinly sliced |
| 1/4 cup | tomato paste |
| 1 cup | reduced-sodium chicken broth |
| 1 cup | dry red wine |
| cranberry juice, alternative | |
| 2 tablespoons | white wine vinegar |
| 6 medium | plum tomatoes, coarsely chopped |
| 1 tablespoon | snipped fresh thyme or 1 teaspoon dried thyme, crushed |
| 2 tablespoons | freshly grated Parmesan cheese |
| 2 tablespoons | snipped fresh flat-leaf parsley |
1. Spread flour in a shallow dish. Season chicken pieces with the salt and pepper. Dip chicken in the flour, turning to coat evenly and gently shaking off excess.
2. In a 5-quart Dutch oven, heat oil over medium-high heat. Add chicken pieces; cook about 6 minutes or until browned, turning occasionally.
3. Remove chicken from Dutch oven; set aside. Drain off fat, reserving 2 tablespoons in the Dutch oven. Add carrots, celery, onion, and garlic. Cook about 5 minutes or just until onion is tender, stirring occasionally.
4. Stir in tomato paste. Add broth, wine, and vinegar; bring to boiling. Add tomatoes and thyme. Return chicken to Dutch oven. Bring to boiling; reduce heat. Simmer, covered, for 60 to 70 minutes or until chicken and vegetables are tender.
5. To serve, place chicken, vegetables, and cooking juices on a serving platter. Sprinkle with Parmesan cheese and parsley.
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