Oct 27, 2016

Chicken alla Cacciatore is a simple dish that is perfect during the week to prepare. Tag us on Instagram or Twitter with your dinner plate!


• Whole 3 ½ lb. organic chicken
• ¾ cup flour (to dredge chicken)
• Sea salt & white pepper
• ¼ cup olive oil
• 1 large red onion (thin julienne)                                                                                                                                              • 2 cloves garlic, minced
• 1 peeled celery rib                                                                                                                                                                       • ¼ cup chopped parsley
• 1 peeled medium carrot                                                                                                                                                             • ½ cup Gaeta olives
• 1 red pepper (thin julienne)                                                                                                                                                        • ½ cup white wine
• 1 cup diced San Marzano canned tomatoes, no juice                                                                                                            • 2 ½ cup brown chicken stock
• 1 sprig thyme / 1 sprig rosemary / 1 bay leaf (bouquet garnish)
• 2 ½ cup brown chicken stock
• 3 tbsp. olive oil
• 1 tbsp. minced rosemary

chicken alla cacciatore


• Rinse chicken, dry and cut into 6 pieces (2 breasts, 2 thighs, 2 drumsticks)
• Season chicken with sea salt and white pepper.
• Lightly dredge chicken in flour, then brown pieces over medium high heat in ¼ cup olive oil.
• When the chicken has browned on both sides, remove from pan.
• Add vegetables, and lightly sauté for 4-5 minutes.
• Put in garlic and herbs, sauté for 2 minutes.
• Add tomatoes to the pan and sauté 2 minutes.
• Deglaze with white wine, then arrange the chicken pieces among the vegetables in the braising pan. Add chicken stock.
• Bring liquid to a simmer over medium high heat and spoon sauce over pieces.
• Cook in oven, covered, at 325 degrees for 25 minutes.
• Remove chicken breasts but continue to cook dark meat for an additional 15 minutes, uncovered.
• Finish with 1 tbsp. olive oil and minced rosemary, sprinkled on top. Serve immediately with polenta or haricots verts (optional).

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