Chicken cacciatore

A classic Italian favorite.

June 28, 2011 16:40
1 minute read.
Chicken cacciatore

chicken cacciatore311. (photo credit: GOURMETKOSHERCOOKING.COM)


8 chicken thighs, skin on (about 2 ¼ pounds)

Coarse salt and freshly ground pepper
1 cup all-purpose flour
¼ cup extra-virgin olive oil
2 medium onions, halved and cut into 1/8-inch thick slices
3 large garlic cloves finely chopped
2 teaspoons finely chopped fresh rosemary
¾ cup dry white wine
3 cans (14 ½ ounces each) diced tomatoes, juice from 1 can reserved
1 cup homemade or low-sodium store-bought chicken stock

1. Season chicken with 2 teaspoons salt and ¼ teaspoon pepper. Dredge in flour.

2. Heat oil in a large Dutch oven over medium heat. Add half the chicken, skin side down, cook until golden brown, about 4 minutes per side. Transfer to a plate. Repeat with the rest of the chicken. Set chicken aside.

3. Add onions, garlic and rosemary; cook, stirring, until onions are translucent, about 3 minutes. Reduce heat to medium, add wine and simmer 4 minutes.

4. Stir in tomatoes, reserved juice, stock, and 1 teaspoon salt. Return chicken to pot. Raise heat to high, and bring sauce to a boil. Reduce heat to medium-low, Partially cover, and simmer, stirring occasionally, until chicken is cooked through, 30-35 minutes. Transfer chicken to a plate.

5. Raise heat to medium. Cook until sauce thickens, about 10 minutes. Return chicken to pot. Serve sprinkled with more rosemary.

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