Chicken Cacciatore

Name: Chicken Cacciatore
Yield: Serves 6–8
Cuisine: Italian
Ingredients: 1 medium red bell pepper, stemmed, seeded, and thinly sliced; 1 small yellow onion, thinly sliced; ⅔ cup white wine; 1 medium carrot, peeled and cut into ¼″ pieces; 1 28-oz. can whole peeled tomatoes, crushed by hand; ½ cup Gaeta olives, pitted and lightly smashed; 1 bay leaf; 1 tbsp. finely chopped fresh flat-leaf parsley; ¼ cup capers, drained; ½ cup flour; Kosher salt and freshly ground black pepper, to taste; 1 3–4-lb. chicken, cut into 8 pieces; 2 cloves garlic, finely chopped; 1 tsp. finely chopped fresh rosemary; ¼ cup canola oil

Preparation info

Serves
6–8

Difficulty
Easy

Appears in

Italian Comfort Food

By The Editors of Saveur

Published 2015

About

With roots in northern Italy, this stew, prepared alla cacciatora, or “hunter’s wife style,” has numerous regional variations based on the concept of braising chicken in tomatoes or wine or both, along with aromatics and vegetables. Here, the tomatoes are spiked with olives and capers to create a delicious, piquant sauce.

Ingredients

¼ cup canola oil
1 3–4-lb. chicken, cut into 8 pieces
Kosher salt and freshly ground

Europe
Italy
Main course
Mediterranean

Method

Heat oil in a 12″ skillet over medium-high. Season chicken with salt and pepper and dredge in flour. Working in batches, cook chicken until browned, 10–12 minutes; transfer to a plate. Add rosemary, garlic, bay leaf, carrot, bell pepper, and onion to skillet; cook until golden, 6–8 minutes. Add wine; cook, stirring and scraping browned bits from bottom of skillet, until red