classic chicken cacciatore
In Italy, starchy dishes like polenta and pasta are typically served on their own
as a first course, but if you’re being nontraditional, either would make a great
accompaniment to this dish. Serves 4
1 4-lb. chicken
Kosher salt and freshly ground
black pepper
3 Tbs. extra-virgin olive oil
1 medium yellow onion, cut into
small dice
3/4 cup dry red wine
4 fresh sage leaves
2 3-inch sprigs fresh rosemary
2 sprigs fresh flat-leaf parsley
2 bay leaves, preferably fresh
1 28-oz. can whole plum tomatoes, finely
chopped, juice reserved
Cut the chicken into 8 serving pieces: With
a boning knife or chef’s knife, cut each
leg off the chicken above the thigh bone.
Then separate each leg into drumstick and
thigh following the line of fat on the un-
derside. With kitchen shears, cut out the
back bone and discard. With a chef’s knife,
cut through the breastbone so you have
2 breast halves with the wing attached.
Cut across each breast to separate it into
2 pieces^1.
Pat the chicken dry and season
generously with salt and pepper. Heat 2 Tbs.
of the oil in an 11- to 12-inch straight-sided
sauté pan over medium-high heat until
shimmering hot. Working in two batches,
cook the chicken until golden brown, 3 to
4 minutes per side. (Reduce the heat to
medium for the second batch if the brown
bits sticking to the pan get too dark.)
Transfer the chicken to a plate.When cutting up the chicken, don’t remove
the wings from the breasts. Instead, cut the
breasts in half with the wings still attached,
which gives you two meaty serving pieces.After an initial sear, the chicken is braised
in tomatoes, wine, and herbs. A gentle sim-
mer allows the meat to cook through while
the flavors of the sauce develop.1
2
Pour off all but a thin layer of fat from the
pan. Lower the heat to medium and add the
remaining 1 Tbs. oil. Add the onion and a
pinch of salt and cook, stirring and scraping
up any browned bits with a wooden spatula,
until the onion is tender and lightly browned,
about 5 minutes. Add the red wine, raise the
heat to medium high, and boil until the wine
is reduced by half, 3 to 5 minutes. Tie the
herbs together in a bouquet garni and add
to the pan along with the tomatoes and their
juice. Return the chicken pieces to the pan,
turn to coat them in the sauce, and gently
simmer, uncovered, turning the chicken
occasionally, until just cooked through, 25 to
30 minutes^2.
Using tongs, transfer the chicken to plates
or a serving platter. Remove the herbs and
season the sauce to taste with salt and
pepper. Spoon the sauce over the chicken,
and serve.prep and cook the
cacciatore
fInECooKInG.CoM 59