Chicken Cacciatore
Crispy chicken simmered in a savoury tomato sauce with rosemary and garlic.
- Prep time
- 20 min
- Cook time
- 1 hr
- Yield
- 8 servings
- Difficulty
- HARD
Ingredients
- 3 lb lbs chicken legs and thighs
- Salt
- Freshly ground black pepper
- 8 bay leaves
- 2 sprigs fresh rosemary (or 1 tsp dried )
- 5 clove garlic (peeled and sliced)
- 1.5 cup dry red or white wine (such as Chianti, Shiraz or Cabernet Sauvignon)
- Flour (for dredging)
- 1 tbsp extra virgin olive oil
- 4 anchovy fillets (chopped)
- 1/2 cup green or black olives (pitted)
- 28 oz canned chopped tomatoes
Instructions
- 1
Sprinkle chicken pieces with salt and pepper and put them in a a bowl or a resealable plastic bag, add rosemary leaves, bay leaves, 3 cloves of sliced garlic and red or white wine. Marinade overnight or at least for one hour.
- 2
Preheat oven to 350F/180C. Take chicken out of the marinade, dredge them in flour and brown evenly in hot olive oil in a large pan. Reserve the marinade. Chicken doesn't have to be cooked all the way through at this stage. If all of your chicken pieces don't fit, brown them in batches and remove to a separate plate.
- 3
Add remaining sliced garlic, anchovies and olives to the pan and cook for a minute. Add canned tomatoes, reserved marinade and chicken to the pan. Bring to a boil and put it in the oven uncovered at 350F/180C for 1 hour.