Chicken Cacciatore 2

Chicken Cacciatore 2


1⁄4 cup vegetable oil
1 (3-4 lb.) chicken, cut into 8 pieces
Kosher salt and freshly ground black pepper
1⁄2 cup flour
1 tsp. finely chopped fresh rosemary
2 cloves garlic, finely chopped
1 bay leaf
1 medium carrot, peeled and cut into 1⁄4-inch pieces
1 medium red bell pepper, stemmed, seeded, and thinly sliced
1 small yellow onion, thinly sliced
2⁄3 cup white wine
1 (28-oz.) can whole peeled tomatoes, crushed by hand
1⁄2 cup Gaeta olives, pitted and lightly smashed
1⁄4 cup capers, drained
1 tbsp. finely chopped fresh flat-leaf parsley

Method of preparation:

1. Heat oil in a 12-inch skillet over medium-high. Season chicken all over with salt and pepper and dredge in flour. Working in batches, cook chicken until browned, 10 to 12 minutes, and transfer to a plate. Add the rosemary, garlic, bay leaf, carrot, bell pepper, and onion to skillet and cook until golden, 6 to 8 minutes. Add wine and cook, stirring and scraping up browned bits from the bottom of the skillet, until reduced by half, about 3 minutes.

2. Return chicken to the skillet and add the tomatoes. Bring to a simmer and cook, covered, until the chicken is tender, about 30 minutes. Uncover and stir in olives, capers, and parsley. Transfer chicken to a serving platter and serve with the sauce spooned over the top.

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