Serves 6
70 min
Chicken Cacciatore
Recipe GLPRf2033fce42d410
A rustic Italian hunter-style chicken braised in white wine and tomatoes. Tender pieces of chicken are seared in olive oil, then slowly simmered with aromatic onions, garlic, and fresh tomatoes until the flavors meld into a rich, savory sauce. Serve over pasta or with crusty bread.
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Ingredients
3½ pounds One 3½ pound chicken, cut into pieces
2 tablespoons Extra virgin olive oil
1 cup Yellow onions, thinly sliced
2 Garlic cloves, thinly sliced
Salt
Freshly ground black pepper
⅓ cup Dry white wine
2 cups Fresh ripe tomatoes, peeled and chopped (or canned plum tomatoes in juice)
Directions
Pat the chicken pieces dry with paper towels. Season generously with salt and freshly ground black pepper on all sides.
Heat the olive oil in a large heavy-bottomed skillet or Dutch oven over medium-high heat until shimmering. Working in batches if necessary to avoid crowding, sear the chicken pieces skin-side down for 5-6 minutes until golden brown. Flip and sear the other side for another 4-5 minutes until light brown. Transfer to a plate.
Reduce heat to medium. Add the sliced onions to the skillet and cook for 4-5 minutes, stirring occasionally, until softened and translucent. Add the sliced garlic and cook for another minute until fragrant.
Pour in the white wine, scraping up any browned bits from the bottom of the pan with a wooden spoon. Let the wine simmer for 2-3 minutes.
Add the chopped tomatoes with their juices, stirring to combine. Return the chicken pieces to the skillet, nestling them into the tomato sauce. Bring to a gentle simmer.
Reduce heat to medium-low, cover partially, and simmer for 35-40 minutes until the chicken is cooked through (internal temperature of 165°F at the thickest part, not touching bone). The sauce should be fragrant and slightly reduced.
Taste and adjust seasonings with additional salt and pepper as needed. Serve hot, spooning the tomato sauce over the chicken pieces.
