Serves 4
65 min
Chicken Cacciatore
Recipe GLPR111507d7cf0125
A rustic Italian hunter's-style braise of chicken pieces braised in a rich tomato, wine, and herb sauce with sautéed onions and garlic. Tender, succulent chicken simmers gently until it falls from the bone, infused with the flavors of white wine, fresh rosemary, and bay leaf.
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Ingredients
4 tablespoon Extra-virgin olive oil
2 Medium onions, peeled and chopped
2 Garlic cloves, peeled and minced
3 pounds Whole chicken, cut into 8 pieces
1 cup Dry white wine
28 ounces Canned peeled whole San Marzano tomatoes with juice, chopped
1 Bay leaf
1 teaspoon Fresh rosemary leaves, minced
¼ cup Fresh flat-leaf parsley, minced
Salt
Freshly ground black pepper
1 cup Strong chicken stock
Directions
Heat 2 tablespoons of olive oil in a large heavy-bottomed pot or Dutch oven over medium heat. Season the chicken pieces on both sides with salt and pepper. Working in batches to avoid overcrowding, brown the chicken pieces on all sides until deeply golden, about 3–4 minutes per side. Transfer the browned chicken to a plate.
Add the remaining 2 tablespoons of olive oil to the pot. Add the chopped onions and sauté over medium heat, stirring occasionally, until soft and beginning to turn golden, about 5–6 minutes.
Stir in the minced garlic and cook for about 1 minute, until fragrant.
Pour in the white wine, scraping up any browned bits from the bottom of the pot with a wooden spoon, and simmer for about 2 minutes to reduce slightly.
Add the chopped canned tomatoes with their juice, the chicken stock, bay leaf, and minced rosemary. Stir to combine.
Return the browned chicken pieces to the pot, nestling them into the sauce. The liquid should come about three-quarters of the way up the chicken; add a bit more stock or water if needed.
Bring the mixture to a gentle simmer, then reduce the heat to low. Cover partially and simmer for 30–40 minutes, stirring occasionally, until the chicken is very tender and cooked through. The internal temperature of the thickest part of the chicken should reach 165°F.
Remove from heat. Taste the sauce and adjust seasoning with salt and pepper as needed. Stir in the fresh minced parsley.
Serve the chicken in shallow bowls with the tomato sauce spooned generously over the top.
