Chicken Cacciatore
Chicken cacciatore is an Italian countryside dish where chicken pieces are seared in olive oil until deeply browned, then braised for forty minutes over low heat with onion, garlic, canned tomatoes, black olives, capers, red wine, and thyme. The initial hard sear triggers a Maillard reaction on the chicken skin, and those browned flavors dissolve into the sauce as it simmers. Red wine is added and reduced for two minutes to cook off the alcohol, leaving behind its acidity and fruit notes, which add a layer of complexity to the tomato base. The olives contribute a briny saltiness and the capers a tart, floral sharpness that balance the natural sweetness of the tomatoes. Thyme ties the components together with a quiet herbal note. This dish improves when reheated the next day, as the flavors penetrate deeper into the meat overnight.
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Instructions
- 1
Season chicken, sear in hot olive oil until browned on all sides.
- 2
Add onion and garlic, cook 3 minutes.
- 3
Add red wine and simmer 2 minutes to reduce alcohol.
- 4
Add tomatoes, olives, capers, thyme, return chicken, and braise on low for 40 minutes.
- 5
Adjust seasoning and garnish with parsley.
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