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    • Prep: 15 minutes
    • Total: 1 hour

    Chicken Pot-cciatore

    Hearty chicken cacciatore gets turnt up with onions, cremini mushrooms, black and green olives, a dash of wine, and weed.

    “This is my signature weed-infused dish.”

    Ingredients

    Metric: off on

    1 fryer chicken, cut into pieces (leave skin on)

    salt and pepper

    weed-infused butter and olive oil

    1 large onion, cut into thumb-size pieces

    about 1/2 glass of white wine (optional)

    small cremini mushrooms

    black olives

    green olives

    1 fryer chicken, cut into pieces (leave skin on)

    salt and pepper

    weed-infused butter and olive oil

    1 large onion, cut into thumb-size pieces

    about 1/2 glass of white wine (optional)

    small cremini mushrooms

    black olives

    green olives

    Directions Comments & Suggestions

    1. Wash and dry the chicken and sprinkle with salt and pepper.

    2. Slowly heat the weed-infused butter and olive oil in a skillet, then add the fryer pieces until well-browned.

    3. Remove the pieces and place onto a plate.

    4. Using the same pan you fried the chicken pieces on, lower the heat and fry the onion pieces until transparent. Replace the chicken pieces and add the cremini mushrooms, continuing to cook on low heat for about 5 minutes.

    5. Add the white wine and let it sizzle. Now, add the black and green olives, gently stirring to combine all. Cover until ready to serve.