Recipe courtesy of Food Network Kitchen
Save Recipe Print
Chicken Cacciatore
Total:
40 min
Prep:
20 min
Cook:
20 min
Yield:
4 servings
Level:
Easy

Nutrition Info

Total:
40 min
Prep:
20 min
Cook:
20 min
Yield:
4 servings
Level:
Easy

Nutrition Info

Ingredients

Directions

Rinse the chicken and pat dry; sprinkle with 1 teaspoon salt, then toss with the flour. Heat the olive oil in a Dutch oven or deep skillet over medium-high heat. Add the chicken, skin-side down; cover and cook until browned, 5 to 6 minutes per side. Transfer to a plate and set aside.

Add the onion, rosemary and red pepper flakes to the pot and cook, stirring occasionally, until the onion starts to brown, about4 minutes. Add the wine, scraping up any browned bits from the bottom of the pot. Stir in the tomatoes and 1/2 cup water.

Return the chicken to the pot, skin-side up. Cover and bring to a rapid simmer. Uncover, spoon the sauce over the chicken and continue simmering until cooked through, about 8 more minutes.

Meanwhile, cook the polenta as the label directs; season with salt and pepper. Serve with the chicken.

Photograph by Antonis Achilleos

Our Best Thanksgiving Videos 15 Videos

Get the recipe

Sticky Pecan Pull-Apart Bread 00:37

This simple dessert is a crowd pleaser that only uses a few ingredients.

IDEAS YOU'LL LOVE

Perfect Roast Chicken

Recipe courtesy of Ina Garten

Teriyaki Chicken Wings

Recipe courtesy of Tyler Florence

Oven-Fried Chicken

Recipe courtesy of Ina Garten

Chicken and Leek Cornish Turnover

Recipe courtesy of Giada De Laurentiis

Chicken Fried Steak with Gravy

Recipe courtesy of The Neelys

Chicken Piccata

Recipe courtesy of Giada De Laurentiis

Chicken Chili

Recipe courtesy of Ina Garten

Chicken Paprikash

Recipe courtesy of Food Network Kitchen

Chicken Marsala Meatballs

Recipe courtesy of Giada De Laurentiis

Browse Reviews By Keyword