About this recipe:I love my mum's version of chicken cacciatore with mushrooms instead of onions and peppers. This was my favourite meal she cooked when I was growing up, and now that I am cooking for my own family, it is one of their favourites as well. Don't leave out the wine or brandy from this recipe, they are key ingredients.
1.8kg chicken legs
3 tablespoons plain flour, or as needed
2 tablespoons extra-virgin olive oil, or as needed
4 tablespoons tomato puree
120ml white wine
180ml chicken stock
1/2 to 1 teaspoon salt, or to taste
1/4 teaspoon white pepper
1/4 teaspoon dried thyme
1/4 teaspoon dried marjoram
280g fresh mushrooms, sliced
1 bay leaf
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Place the chicken legs into a large, sealable freezer bag, and add the flour. Close the bag and shake to coat all the chicken pieces with flour. Heat olive oil in a large saucepan or casserole; brown the chicken, working in batches if necessary, about 5 minutes per side.
Whisk together the tomato puree with white wine in a bowl, adding the wine gradually until the tomato puree and wine are well combined. Whisk in the chicken stock, brandy, salt, white pepper, thyme and marjoram; pour the mixture over the browned chicken legs. Mix in the sliced mushrooms and bay leaf. Bring the cacciatore to the boil over medium heat.
Reduce heat to a simmer, and cook until the chicken is tender and no longer pink at the bone and the sauce has thickened, about 1 hour.