Chicken Cacciatore
Quick answer
- Total time
- 70 min
- Level
- Medium
- Servings
- 4 servings
- Ingredients
- 9
About this dish
Briny black olives and capers, a splash of red wine and canned tomatoes make a rustic sauce that soaks into bone-in chicken as it braises.
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The skin is seared deep brown first, and the wine lifts those browned bits off the bottom of the pot, giving the sauce its roasted depth. Leftover sauce goes well with pasta or polenta.
Ingredients
Instructions
- 1
Pat 1kg cut-up chicken thoroughly dry.
If it is very cold, let it stand for about 10 minutes before searing.
- 2
Heat 3 teaspoons olive oil in a wide pot over medium-high heat.
Add the chicken skin-side down first and sear for 3 to 4 minutes per side, until deeply browned, then remove it from the pot.
- 3
Add 1 sliced onion to the same pot and cook over medium heat for about 2 minutes, scraping up browned bits.
Add 4 minced garlic cloves and cook 1 minute more, stirring so the garlic softens without burning.
- 4
Pour in 150 ml red wine and boil over medium-high heat for 2 minutes.
Scrape the browned bits from the bottom as the wine reduces, and continue until the sharp alcohol smell softens.
- 5
Add 400 g canned tomatoes, 80 g black olives, 2 teaspoons capers, and 3 thyme sprigs.
Return the browned chicken to the pot, arranging the pieces so they sit about halfway submerged in the sauce.
- 6
Simmer over low heat for 40 minutes with the lid partly open.
Serve when the chicken is tender and the sauce has thickened.
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