Search
by Ingredient

Chicken Cacciatoria

Empty starEmpty starEmpty starEmpty starEmpty star

Submitted by hawkmtnlady

Chicken cacciatore braised in tomatoes, tomato paste, and pearl onions with garlic and bay leaf. Classic Italian hunter-style chicken simmered until fork-tender in a rich tomato sauce.

YIELD

4 servings

PREP

10 min

COOK

1 hrs

READY

1 hrs

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)

Ingredients

1 1
EACH EACH WHOLE CHICKEN
cleaned and quartered, or 4-6 pieces *
1 1
CLOVE CLOVE GARLIC
peeled
¼ 59
2 10
TEASPOONS ML SALT
0.6
TEASPOON ML BLACK PEPPER
¼ 59
CUP ML VEGETABLE OIL
28 809.2
OUNCES ML/G TOMATOES
canned
8 8
EACH PEARL ONIONS *
6 173.4
OUNCES ML/G TOMATO PASTE
2 10
TEASPOONS ML SUGAR
1 1
EACH BAY LEAF *

Directions

Rub chicken with garlic.

Mince garlic and save.

Combine flour, 1 teaspoon salt, and pepper in large paper bag; shake chicken pieces until coated.

Heat oil in Dutch oven.

Brown chicken a few pieces at a time on all sides; drain on absorbent paper.

Pour off any oil remaining in pan. Return chicken to Dutch oven.

Add garlic, tomatoes, tomato paste, onions, sugar, 1 teaspoon salt, and bay leaf.

Cover. Basting occasionally with sauce in the pan, simmer 1 hour or until chicken is tender.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 229g (8.1 oz)
Amount per Serving
Calories 224 57% from fat
 % Daily Value *
Total Fat 14g 22%
Saturated Fat 2g 9%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 1234mg 51%
Total Carbohydrate 8g 8%
Dietary Fiber 4g 16%
Sugars g
Protein 9g
Vitamin A 40% Vitamin C 51%
Calcium 4% Iron 13%
* based on a 2,000 calorie diet How is this calculated?
Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber
 
More health news

Email this recipe