Chicken Cacciatore

Total Time:
1 hr 50 min
Prep:
20 min
Cook:
1 hr 30 min

Yield:
4 servings
Level:
Easy

Ingredients
  • 1/4 cup all-purpose flour
  • 2 1/2 teaspoons salt
  • 1 1/4 teaspoons freshly ground black pepper, divided
  • 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 rib celery, 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 freshly chopped flat-leaf parsley
Directions
For the Chicken Cacciatore:
  • 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.

  • Heat the oil in a 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.

  • 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. 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.

  • This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.


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