Recipe courtesy of Justin Piazza
Chicken Cacciatore
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 851
- Total Fat
- 58
- Saturated Fat
- 14
- Carbohydrates
- 21
- Dietary Fiber
- 4
- Sugar
- 7
- Protein
- 57
- Cholesterol
- 217
- Sodium
- 1690
- Total: 1 hr 50 min
- Prep: 20 min
- Cook: 1 hr 30 min
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
- 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.