Chicken Cacciatore

• 1 tablespoon olive oil
• 1 whole chicken, cut into 8 pieces
• Salt and pepper to taste
• 1 tablespoon paprika
• 4 celery stalks, cut into 2 to 3-inch pieces
• 2 large carrots, peeled and cut into 2 to 3-inch slices
• 1/2 cup sliced crimini mushrooms
• 2 large bay leaves
• 3 cups water
• 2 1/4 cups red wine
• 1 tablespoon butter

In a large, deep Dutch oven, heat the olive oil over medium heat. Season the chicken with salt and pepper. Add the chicken to the pot and sear until golden, about 5 minutes on each side. Sprinkle the paprika evenly over the chicken. Add the celery, carrots, mushrooms, bay leaves, and additional seasoning if desired. Add the water and wine. Bring to a boil, then reduce the heat to medium-low and simmer, uncovered, until the chicken is cooked through, about 25 minutes. Remove the chicken from the pan and set aside, making sure to cover it so it stays warm. Let the sauce reduce over high heat for about 30 more minutes. Stir in the butter and pour the sauce over the chicken.