Cacciatore means “hunter” in Italian. In Italian cuisine, alla cacciatora refers to a meal prepared “hunter-style” with onions, herbs, usually tomatoes, often bell peppers, and sometimes wine. Cacciatore is popularly made with braised chicken.
Our Chicken Cacciatore recipe begins with a couple of tablespoons of olive oil heated in a large frying pan. Chicken parts, dusted with salt and pepper, are seared in the oil for three to four minutes on each side. The chicken is removed from the pan, and most of the fat poured off. The remaining fat is used to fry the onions, peppers, olives for several minutes. A small can of peeled tomatoes (drained of liquid and chopped coarsely) is added to the pan along with rosemary and a half cup of dry red wine. Bay leaf may be used, along with chopped carrot to give extra sweetness. The seared chicken parts are returned to the pan which is then covered. The dish is done after about an hour at a very low simmer.
Ingredients – Chicken Cacciatore
3 to 4 pounds (1.4 to 1.8kg) bone-in, skin-on chicken legs, thighs and drumsticks split
Kosher salt and freshly ground black pepper
3 tablespoons (45ml) extra-virgin olive oil
1 medium (8-ounce; 225g) yellow onion, thinly sliced
1 large (8-ounce; 225g) red bell pepper, stemmed, seeded, and thinly sliced
5 medium cloves garlic, thinly sliced
3/4 cup (175ml) dry white wine
1 (28-ounce; 795g) can peeled whole tomatoes, drained and crushed by hand, plus 1/2 cup (120ml) reserved juices from can
2 sprigs fresh rosemary, sage, or thyme
1 bay leaf
Minced flat-leaf parsley, for garnish (optional)
Directions – Chicken Cacciatore
1. Preheat oven to 350°F (175°C). Season chicken all over with salt and pepper.
2. In a Dutch oven or large straight-sided sauté pan, heat oil over medium-high heat until shimmering. Working in batches, add chicken and cook, turning occasionally, until browned all over, about 6 minutes per side. Transfer chicken to a platter as it finishes cooking and set aside.
3.Add onion, pepper, and garlic and cook, stirring and scraping up any browned bits, until softened, about 8 minutes.
4.Add wine and bring to a simmer. Add tomatoes and reserved juices, along with herb sprigs and bay leaf. Return to a simmer. Season with salt and pepper. Nestle chicken and any accumulated juices into liquid and vegetables.
5.Transfer to oven and cook, uncovered, until chicken is fully cooked through and tender and sauce is slightly reduced and thickened, about 30 minutes. Discard herb sprigs and bay leaf. Serve right away, garnishing with minced parsley if desired.
Catering & In Store Pick Up
Frank Anthony’s Gourmet Market
9 Fan Pier Boulevard
Boston, MA 02210
Phone #: 857-991-1278