Chicken Cacciatore

Name: Chicken Cacciatore
Prep time: P0Y0M0DT0H15M0.000S
Cook time: P0Y0M0DT1H0M0.000S
Total time: P0Y0M0DT1H15M0.000S
Yield: 6 servings
Cuisine: italian
Ingredients: 12 pieces chicken (a mix of white meat and dark pieces); Kosher salt and freshly ground black pepper; Kosher salt and freshly ground black pepper; 3 tablespoons olive oil; 3 oil-packed anchovy fillets; 3 cloves garlic, cut in quarters; 2 small red onions, finely chopped; 2 carrots, peeled and finely chopped; 1 celery stalk, finely chopped; 4 fresh bay leaves; 3/4 to 1 cup red wine (try a nice Chianti); 2 1/2 cups chopped Roma tomatoes, with their juices; 1/2 cup black pitted olives; 3 tablespoons chopped fresh parsley

Recipe courtesy of Debi Mazar and Gabriele Corcos

Show: Extra Virgin

Episode: Olive You!

Chicken Cacciatore

2 Reviews

Level: Easy
Yield: 6 servings
Nutritional Analysis

Per Serving

Serving Size

1 of 6 servings

Calories

530

Total Fat

35

Saturated Fat

9

Carbohydrates

11

Dietary Fiber

3

Sugar

4

Protein

35

Cholesterol

136

Sodium

817

Total: 1 hr 15 min
Prep: 15 min
Cook: 1 hr

Level: Easy
Yield: 6 servings
Nutritional Analysis

Per Serving

Serving Size

1 of 6 servings

Calories

530

Total Fat

35

Saturated Fat

9

Carbohydrates

11

Dietary Fiber

3

Sugar

4

Protein

35

Cholesterol

136

Sodium

817

Total: 1 hr 15 min
Prep: 15 min
Cook: 1 hr

Ingredients

12 pieces chicken (a mix of white meat and dark pieces)

Kosher salt and freshly ground black pepper

3 tablespoons olive oil

3 oil-packed anchovy fillets

3 cloves garlic, cut in quarters

2 small red onions, finely chopped

2 carrots, peeled and finely chopped

1 celery stalk, finely chopped

4 fresh bay leaves

3/4 to 1 cup red wine (try a nice Chianti)

2 1/2 cups chopped Roma tomatoes, with their juices

1/2 cup black pitted olives

3 tablespoons chopped fresh parsley

Directions

Heat a large skillet over medium-high heat.
Sprinkle the chicken with salt and pepper. Sear the chicken in the olive oil on both sides until golden brown, about 4 minutes per side. Remove to a plate.
Add the anchovies and garlic to the hot pan, using your wooden spoon to break up the anchovy, and saute until the garlic is fragrant and the anchovy is melted. Add the onions, carrots and celery, and saute until tender and just beginning to turn golden. Add the white wine and stir well until the sharp smell of the wine is cooked off, about 2 minutes. Add the tomatoes and their juices along with the olives, and give a good stir. Add the chicken pieces to the skillet, making sure they are just covered by the tomatoes, flipping to coat with the sauce. Cover with a lid and simmer on low for 35 to 40 minutes. Serve with the chopped parsley.