Chicken Cacciatore

Photo by Anna Williams
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  • Serves 4
  • Hands-On Time
  • Total Time
  • Nutritional Information

    Nutritional Information

    Per Serving

    • Calories 803 calories
    • Calories 63 calories from fat
    • Fat 56 g
    • Sat Fat 14 g
    • Cholesterol 207 mg
    • Sodium 943 mg
    • Protein 54 g
    • Carbohydrate 19 g
    • Fiber 3 g


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


  1. In a shallow bowl, combine the flour, 1 teaspoon of the salt, and 1/2 teaspoon of the pepper. Rinse the chicken and pat it 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.
  4. Crush the tomatoes and stir them into the vegetables. Add the wine and the remaining salt and pepper and bring to a simmer. 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.