Wednesday, February 5, 2014

Chicken Cacciatore

Chicken Cacciatore is a classic Italian dish flavored with white wine, tomatoes, onions, garlic and chicken broth.   

In this recipe, the chicken is first browned in olive oil and then slowly simmered in white wine, tomatoes and spices until the meat is soft and nearly fork tender.   The result is a moist juicy chicken dish with a nice tomato sauce.   

Although the dish calls for 80 minutes cooking time, most of that time is spent slowly simmering the meat. 

Servings: 6
Prep Time: 10 minutes
Cooking Time: 80 minutes
Active Cooking Time: 30 minutes
Special Ingredient:  Canned San Marzano Whole Tomatoes - can usually be found in specialty food stores or Italian delis.  Canned Roma Whole Tomatoes make a good substitute.
Special Tools: Large Dutch Oven or Cast Iron Pot.


1/4 Cup Olive Oil
2 lbs. Chicken Pieces (legs, thighs, breasts)
2 Medium Yellow Onions diced
3 Garlic Cloves minced
Salt and Freshly Ground Black Pepper
1 Cup Dry White Wine
28 oz. Can Whole San Marzano Tomatoes
1 Bay Leaf
2 Teaspoons Fresh Rosemary Leaves
4 Tablespoons Italian Parsley chopped (divided)
1 Cup Chicken Broth
Lemon Wedges to Garnish

In a large dutch oven, place the olive oil over medium high heat. Add the chicken pieces to the pot to brown the meat on all sides (about 3-4 minutes on each side).  Remove the chicken from the pot and set aside on a plate lined with paper towel.  

Add the diced onions to the pot and saute until soft (about 8-10 minutes). Toss in the garlic and saute until fragrant (about 1 minute).  Return the chicken pieces to the pot. Reduce the heat to medium high.  Season the pot with salt and freshly ground black pepper according to your preference. Pour in the white wine and let the pot simmer until the wine evaporates (about 5 minutes).  Add the San Marzano tomatoes with its juices, the bay leaf, rosemary leaves and 3 tablespoons of the chopped Italian parsley.  Stir the ingredients. Bring the heat down to low and partially cover the pot and let simmer for 45 minutes.  As the tomato sauce evaporates add chicken broth to keep the meat moist (usually about 25 minutes into the simmer).

After 45 minutes the meat should be fully cooked, soft and tender.  Garnish the dish with parsley and wedges of lemon on the side.  Serve with rice or potatoes and enjoy. 

No comments:

Post a Comment