Chicken Cacciatore
A tomato-free version of the classic "hunters" dish.
By Chef Laura Bonicelli
Prep Time
15 min
Cook Time
1 hr 15 min
Total Time
1 hr 30 min
Servings
4 servings
Ingredients
- 1 2 1/2 - 3 poundorganic chicken -- cut into 8 pieces
- Kosher salt and freshly ground black pepper
- 3 tablespoonsextra-virgin olive oil
- 3 clovesgarlic -- peel and slightly smashed
- 2 6- inchsprigs rosemary
- 1/4 cupwhite wine vinegar
- 6 ouncesdry white wine
- 4 anchovie fillets -- chopped
- 1 tablespoonchopped Italian parsley
Nutrition Facts
Per Serving (serves 4 servings)
* Nutritional information is estimated and may vary based on specific ingredients and preparation methods.
Instructions
- 1
Season the chicken generously all over with salt and pepper. Heat the olive oil over medium heat in a large frying pan or Dutch oven with a tight-fitting lid. (The pan should be the size that will allow the chicken to fit snuggly in it.) Add the garlic and the rosemary to the pan. Cook for two minutes to flavor the oil. Remove the garlic and the rosemary; mince the garlic and set both aside for later.
- 2
Add the chicken to the pan. Brown well on all sides, only turning it after it browns, for 10 to . (Increase the heat if necessary.)
- 3
Slowly add the vinegar and the wine and bring up to a boil. While boiling, stir in the anchovies, reserved garlic and rosemary, and the parsley to the liquid. Reduce the heat to a simmer and cover the pan.
- 4
Simmer for one hour or until the chicken falls off of the bone. Check the pan frequently, adding water or more wine if the liquid is cooking down too quickly.
- 5
Alternatively, place the covered pan in an oven preheated to 325º F. Bake for or until the chicken falls off the bone. Check the pan frequently, adding more water or more wine if the liquid is cooking down too quickly.
- 6
Remove the chicken from the pan. Heat the sauce to a simmer on the stovetop and reduce by 1/3 to 1/2. Serve the chicken surrounded by the sauce.
Chef's Notes
Copyright: Chef Laura Bonicelli