Description
Chicken cacciatore is a rustic, warm and simple Italian stew. It consists of chicken (bone-in and skin-on) with tomato, onion, garlic, carrot, celery, black and green olives and red wine. Bay leaves and rosemary give it a hint of flavor and fresh Italian parsley is used for the garnish.
Ingredients
- 6 Drumsticks
- ⅓ cups Flour
- 2 Tablespoons Sunflower Oil
- 1 Medium Yellow Onion, Coarsely Chopped
- 1 cup Red Wine
- 1 Garlic Clove, Finely Chopped
- 1 Carrot, Sliced
- 1 Celery Stalk Finely Chopped
- 1 cup Black And Green Olives, Pitted And Roughly Halved
- 20 ounces, weight Crushed Plum Tomatoes
- 1 teaspoon Kosher Salt
- ½ teaspoons Black Pepper
- 2 Bay Leaves
- 2 Springs Fresh Rosemary
- Fresh Italian Parsley, For Garnish
Preparation
Preheat oven to 350°F. Wash drumsticks with cold water and pat dry with a paper towel. Dust with flour and shake off the excess.
Heat oil in an oven-safe deeper skillet or a pan and brown drumsticks until all sides are lightly golden. Take out, sprinkle with ½ tsp salt and some black pepper and set aside.
Add onions to the skillet and sauté for a few minutes until they are translucent. Pour in wine and scrape any brown bits from the bottom of pan and stir them back into the sauté. Let simmer for a couple of minutes. Add garlic, carrots, celery, olives, and tomatoes including any tomato juice. Season with salt and black pepper. Combine well and return chicken pieces to the pan. You can leave them on the top of the sauce for a prettier plate or you can submerge them in the sauce.
Rinse dry bay leaves with cold water and add to the pan together with fresh rosemary. Cover the pan with a lid or double-layered aluminum foil and bake for 50 minutes or until the meat starts coming off the bone. Take out of the oven and sprinkle with fresh Italian parsley.
Serve with pasta, mashed potatoes, or my toddler’s favorite, rice.
