Chicken Cacciatore
- Ready In:
- 1hr 45mins
- Ingredients:
- 14
- Yields:
-
8 pieces chicken
- Serves:
- 4
ingredients
- 1⁄4 cup flour
- 1 1⁄4 teaspoons kosher salt
- 3⁄4 teaspoon black pepper
- 1 chicken, cut into pieces (3-4 lbs.)
- 1⁄4 cup olive oil
- 1 medium yellow onion, roughly chopped
- 1 carrot, diced
- 1 celery, diced
- 4 garlic cloves, finely chopped
- 3 sprigs fresh thyme
- 1 bay leaf
- 1 (28 ounce) can plum tomatoes
- 1⁄3 cup dry red wine
- 1⁄4 cup fresh flat-leaf parsley, roughly chopped
directions
- In a shallow bowl, combine flour, 1 teaspoons of the salt, and 1/2 teaspoons 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 Dutch oven or large saucepan over medium heat. Add some of the chicken to the pan and cook until browned, 4-5 minutes per side. Transfer to a plate; set aside. Repeat with remaining chicken.
- Add the onion to the pan and cook for 2 minutes. Add the celery, garlic, thyme, and bay leaf. Cook, stirring occasionally, for 10 minutes.
- Crush the tomatoes in the can with a large spoon and stir them into the vegetables along with the wine and remaining salt and pepper. 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.
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