- Level: Easy
- Total: 1 hr 10 min
- Active: 30 min
- Yield: 4 to 5 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 5 servings
- Calories
- 713
- Total Fat
- 47 g
- Saturated Fat
- 13 g
- Carbohydrates
- 26 g
- Dietary Fiber
- 6 g
- Sugar
- 11 g
- Protein
- 45 g
- Cholesterol
- 208 mg
- Sodium
- 1413 mg
Cacciatore is a beloved rustic Italian dish that is most often made with braised chicken or rabbit. This is a version truer to one I’ve had in Northern Italy, with white wine and capers. The Fresno chile pepper is my touch that adds the perfect amount of mild heat, but feel free to omit it if you are sensitive to spice.
- Level: Easy
- Total: 1 hr 10 min
- Active: 30 min
- Yield: 4 to 5 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 5 servings
- Calories
- 713
- Total Fat
- 47 g
- Saturated Fat
- 13 g
- Carbohydrates
- 26 g
- Dietary Fiber
- 6 g
- Sugar
- 11 g
- Protein
- 45 g
- Cholesterol
- 208 mg
- Sodium
- 1413 mg
Ingredients
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Directions
- Preheat the oven to 375 degrees F.
- Using paper towels, pat the chicken skin dry. Sprinkle each piece of chicken on both sides with salt and pepper (about 1/2 teaspoon of each per side). Dredge the skin sides of the chicken pieces in the flour to lightly coat.
- Heat the olive oil in a large heavy-bottomed sauté pan over medium-high heat. Add the chicken pieces to the pan skin-side down and cook until golden brown, 3 to 5 minutes. (If all the chicken does not fit in the pan, cook it in 2 batches.) Transfer the chicken to a plate and set aside.
- To the same pan, add the bell pepper, onion, garlic and Fresno and sauté over medium heat until the onion and bell pepper soften, about 3 minutes. Add the tomato paste and allow to cook until lightly caramelized, about 2 minutes. Season with salt and pepper.
- Deglaze with the white wine, scraping the browned bits from the bottom of the pan. Add the tomatoes, olives, capers, oregano, sugar and 2 tablespoons red wine vinegar. Bring the sauce to a simmer and allow to simmer for a couple of minutes to thicken. Nestle the chicken back into the pan skin side up. Add the butter and chicken stock, being careful not to touch the chicken skin.
- Place the pan in the oven and cook, uncovered, until a digital thermometer inserted in the thickest part of the chicken reads 160 degrees F, 28 to 30 minutes.
- Remove from the oven and drizzle the remaining tablespoon red wine vinegar over the sauce of the chicken. Garnish with the parsley and basil and serve.
