CHICKEN CACCIATORE
6 servings
Cacciatore means “hunter’s style” in Italian. There are countless versions of this dish, some made with rabbit (which seems more appropriate to the name). Creamy Polenta is a traditional companion.
Have ready:
- 3 ½ to 4 pounds bone-in chicken parts, preferably thighs
Season with:
- 1 ½ teaspoons salt
- 1 teaspoon black pepper
Heat in a large heavy skillet over medium-high heat:
- 2 tablespoons olive oil
Add the chicken in batches, without crowding, and cook, turning once, until golden, about 5 minutes each side. Transfer to a plate. Reduce the heat to medium and add to the fat in the skillet:
- 1 medium onion, finely chopped
- 1 bay leaf
- 1 ½ teaspoons chopped fresh rosemary or ½ teaspoon dried rosemary, crumbled
- 1 teaspoon minced fresh sage or ½ teaspoon dried sage, crumbled
- ¼ teaspoon red pepper flakes
Cook, stirring, until the onion is golden brown, about 10 minutes. Add:
- 8 ounces mushrooms, sliced
- 2 large garlic cloves, minced
Cook until the mushrooms are softened, about 5 minutes. Pour into the skillet:
- ½ cup dry red or white wine
Bring to a boil over medium-high heat, scraping up any browned bits on the bottom of the skillet. Return the chicken to the skillet and cook until the wine is nearly evaporated. Add:
- One 14 ½-ounce can diced tomatoes
- ½ cup chicken stock or broth
- (½ cup oil-cured black olives, pitted and sliced)
Bring to a boil, then reduce the heat to low, cover, and simmer gently until the chicken is tender, about 30 minutes. Uncover and boil the pan juices over high heat until slightly thickened, about 10 minutes. Discard the bay leaf. Taste and adjust the seasonings.