Chicken Cacciatore in a Dutch Oven

Ingredients

• 1 ½ cans (28 ounce) whole tomatoes in juice
• 2 lbs chicken breast filets, cut into 2 inch pieces
• 1 ¾ teaspoons kosher salt
• ¾ teaspoon fresh ground pepper
• ¼ cup extra virgin olive oil
• Pat of butter
• 1 large onion, chopped
• 1 shallot, chopped
• 4 garlic cloves, chopped
• ½ cup green olives
• ¼ cup Kalamata olives
• ¼ cup capers, whole
• ½ cup fresh parsley, chopped
• ½ cup dry white wine
• ½ can (4 ounce size) tomato paste
• ½ cup chicken stock
• Shaved parmesan, for garnish
• Brown rice

Instructions

1. Blend the canned whole tomatoes for a 3-4 second pulse in the blender; make sure to not over-puree as you want them chunky.
2. Pat chicken dry and sprinkle on all sides with kosher salt and pepper. Heat oil and butter in Dutch oven over moderately high heat until hot but not smoking, then brown chicken, turning over once, about 4 minutes per side.
3. Reduce heat to moderate and add onion, shallot and garlic to Dutch oven. Cook, stirring occasionally and scraping up any brown bits, until onion and garlic are golden, 5 to 8 minutes. Add olives, capers and 1⁄2 of the parsley; stir these ingredients in, coating everything well, 1-2 minutes. Add wine and simmer, scraping up brown bits, until liquid is reduced by half, 1 to 2 minutes.
4. Add tomato paste and tomatoes with their juice and simmer, breaking up tomatoes with a wooden spoon, 5 minutes. Add chicken stock and nestle chicken pieces in sauce. Simmer, with Dutch-oven lid on, until chicken is cooked through, 30 to 40 minutes. Place chicken on top of black rice or pasta with lots of sauce and garnish with parsley and shaved parmesan. For a thicker sauce, transfer cooked chicken to a platter and keep warm, covered, then boil sauce until it reaches desired consistency.
5. Serve over brown rice.