Chicken Cacciatore

Chicken Cacciatore
Dana Gallagher
Serve the browned chicken with plenty of the sauce—a mix of crushed tomatoes, red wine, garlic, and thyme.

Get the recipe.
Serves 4
preparation
45
minutes
cooking
110
minutes
other
0
minutes

Ingredients

1/4
cup
all-purpose flour
1 1/4
teaspoons
kosher salt
3/4
teaspoon
black pepper
1
3 1/2- to 4-pound chicken, cut into pieces
1/4
cup
olive oil
1
medium yellow onion, roughly chopped
1
carrot, diced
1
celery stalk, diced
4
cloves garlic, finely chopped
3
sprigs fresh thyme
1
bay leaf
1
28-ounce can plum tomatoes
1/3
cup
dry red wine
1/4
cup
fresh flat-leaf parsley, roughly chopped

Directions

  1. In a shallow bowl, combine the flour, 1 teaspoon of the salt, and 1/2 teaspoon of the pepper. Pat the chicken dry with paper towels. Working in batches, lightly coat the chicken with the flour mixture, shaking off any excess.
  2. Heat the oil in a Dutch oven or large saucepan over medium heat. Add some of the chicken to the pan. Cook until browned, 4 to 5 minutes per side. Transfer to a plate. Repeat with the remaining chicken.
  3. Add the onion to the pan and cook for 2 minutes. Add the carrot, celery, garlic, thyme, and bay leaf. Cook for 10 minutes. Crush the tomatoes and stir them into the vegetables. Add the wine and the remaining salt and pepper and bring to a simmer.
  4. Add the chicken, reduce heat, and cover. Simmer for 45 minutes, turning the pieces occasionally. Remove and discard the bay leaf. Stir in the parsley and serve on individual plates.

 

 

Frank Mentesana
September 2006

Nutritional Information

  • Per Serving
  • Calories From Fat 63 %
  • Fat 56 g
  • Sat Fat 14 g
  • Cholesterol 207 mg
  • Sodium 943 mg
  • Fiber 3 g
  • Sugar 8 g
  • Protein 54 g
What does this mean? See Nutrition 101.