- 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
DirectionsFor 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.
Recipe courtesy of Justin Piazza, owner of La Piazza Al Forno in Glendale, AZ
Recipe courtesy of Rachael Ray