Chicken Cacciatoria

Chicken cacciatore ("hunter’s chicken” in Italian) is one of those rustic braises that rewards patience. Whole chicken pieces get rubbed with garlic, dredged in seasoned flour, and browned in oil until the skin is golden and crisp. Then they simmer for a full hour in a thick sauce of canned tomatoes, tomato paste, pearl onions, and a bay leaf.

The flour coating does two things: it gives the chicken a better sear and it thickens the sauce as it cooks. Pouring off the excess oil after browning keeps the final dish from being greasy while still holding onto all that fond on the bottom of the Dutch oven.

Baste the chicken occasionally as it simmers. That’s how the sauce concentrates and the flavors meld into the meat. By the end, the chicken should be falling-off-the-bone tender with a sauce thick enough to coat pasta or soak into crusty bread.

Kitchen Tips

• Brown the chicken in batches; crowding the pan creates steam instead of a sear
• Rub the whole garlic clove on the chicken first for a subtle flavor, then mince and add it to the sauce
• A pinch of sugar balances the acidity of the canned tomatoes
• Remove the bay leaf before serving; it gets bitter if left in too long

Variations

• Add sliced bell peppers and mushrooms with the tomatoes for a heartier version
• Splash in ½ cup of dry red wine before adding the tomatoes for deeper flavor
• Use boneless, skinless thighs for a quicker weeknight version (reduce simmer time to 30 minutes)