Chicken Cacciatore

Deliciously comforting Chicken Cacciatore; wine marinated chicken, braised with onion in an intoxicating broth. Serve with mashed potatoes and crusty bread.

Course Mains & Entrees

Cuisine Italian

Keyword braised, chicken wine, hunters chicken

Prep Time 20

Cook Time 1 30

Total Time 1 50

Servings servings

Calories 585

Author Laurie McNamara

Equipment

Lodge EC7OD13 Enameled Cast Iron Oval Dutch Oven, 7-Quart, Oyster White

Ingredients

4 pounds marinated chicken pieces reserve the marinade and herbs
1 (28 ounce) whole peeled plum tomatoes
8 ounce bag of cipolline onions blanched and peeled
2 cloves garlic peeled and sliced
6 anchovy fillets
olive oil extra light

Instructions

Preheat your oven to 350°.
Remove chicken from marinade and reserve liquids. Pat dry, and dredge in all purpose flour and shake off any excess, place on a clean plate.
Heat an ovenproof dutch oven over medium-medium high heat, and add two tablespoons of olive oil. When oil is hot (working in batches) brown the chicken on all sides, adjusting the heat so you don't burn the chicken, set aside.
Reduce the heat to medium and add in the sliced garlic, blanched cipolline onions and anchovies. Break up the anchovies with a wooden spoon. When the garlic is fragrant add in the whole can of tomatoes, breaking up those as well.
Add in the reserved marinade and bring to a boil. Nestle in the chicken pieces and cover. Bake in a preheated oven for 11/2 hours.
When finished in the oven; skim off any fat or oil that accumulates on the top, taste the sauce and add any salt and pepper you think it needs.
Remove the bay and rosemary stems and serve chicken with a spoonful of the sauce over top.

Notes

Keep in mind, the flavor of wine and tomato are beautiful, but for less of a wine-y taste follow my advice in the marinade recipe.

Nutrition