Chicken cacciatore is a traditional Italian dish that is made with chicken, tomatoes, and vegetables such as onions, bell peppers, and mushrooms. The name “cacciatore” means “hunter” in Italian, and the dish is thought to have originated with Italian hunters who would cook the dish over an open fire in the field. The dish was made with ingredients that were readily available, such as chicken, tomatoes, and vegetables, and it was flavored with herbs such as basil, oregano, and rosemary.
Over time, chicken cacciatore has evolved and is now made with a variety of ingredients and cooking methods. However, it remains a popular and beloved dish in Italy and many other countries around the world. It is enjoyed for its flavorful and satisfying taste, and it is often served as a main course with pasta or rice.
- 8 each chicken thighs
- salt and pepper
- 1 tablespoon rosemary sprigs — finely chopped
- 4 cloves garlic — finely chopped
- 2 each bay leaf
- 2 cups Chianti
- ½ cup all-purpose flour
- ¼ cup olive oil
- 2 each medium onions — sliced 1/4-inch thick
- 3 each cans diced tomatoes — drained
- 16 each each black and/or green olives — pitted
- 2 tablespoons capers — drained and chopped
- 1 cup chicken stock
- 2 tablespoons basil leaves — thinly sliced
- Season chicken with salt and pepper in a medium bowl. Add rosemary, garlic, bay leaf, and cover with wine. Marinate for 2 – 4 hours or overnight. Preheat oven to 350°F. Drain chicken and reserve marinade. Pat dry the chicken pieces and dust lightly with flour. Heat oil in a large Dutch oven over medium high heat. In batches, add chicken skin side down, cooking about 4 minutes on each side or until golden brown. Transfer to plate and repeat. Add onions, cooking until translucent, about 4 minutes. Reduce heat to medium low. Add tomatoes, olives, capers, chicken stock, chicken pieces, and reserved marinade. Bring to a boil. Bake uncovered in oven for 1 1/2 hours. Transfer chicken to large serving platter, cover with sauce, garnish with basil and serve.
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